Brunch,
Dinner,
Seasonal,
A seasonal dessert great for set menu options for restaurants, using Lees meringues, desserts just got even more simple.
5 Mins
5
Ingredients
6, Meringues Nests
Tin Black Morello Cherries
50ml, Cherry Liqueur
20g, Cornflour
400ml, Creme Friache
400g, Dark Chocolate Ice cream
400g, Dark Chocolate for garnish
Process
1. Drain cherries 6
2. Add juice to a pan with cherry liqueur and simmer
3. Mix cornflour with little water and add to cherrie syrup until thick, leave to cool
4. Place meringue into a glass, top with creme fraiche and chocolate ice cream and another dollop of creme fraiche
5. Spoon over cherries and sauce, finish with chocolate shards
This recipe uses
