Morello Cherry and Dark Chocolate Ice Cream Parfait

INGREDIENTS

  • 2 cups Water
  • 1/2 cup Castor Sugar
  • zest of 1 Lemon
  • 1 Cinnamon stick
  • 375g Morello Cherries
  • 1 tspn Lemon juice
  • 200ml Crème Fraîche
  • 8 Amoretto Biscuits
Print Recipe

Place the water and sugar in a pot or fry pan and place over high heat. Bring to the boil.

Add the lemon zest and cinnamon stick and continue to cook until syrupy, which will take approximately 5 to 7 minutes (this timing will vary depending on the hot plate being used)

Add the pitted morello cherries and cook until quite viscous, but not falling apart; there should be almost no syrup left, just enough to hold the softened cherries together. Remove from the heat, add the lemon juice and cool.

To serve, remove the Merollo Cherry ice cream from the freezer and allow to sit at room temperature for 10 minutes to slightly soften.

Layer the Merollo Cherry & Dark Chocolate Almond Ice Cream, Cherries, Creme Fraiche and Amoretto biscuits between 4 serving glasses and serve.