Milan Mess
Serves 4.
Best served with Vistamar Late Harvest Moscatel or Yalumba Botrytis Viognier.
Ingredients
- 500g Drained and stoned Cherries
- 150g Amaretti biscuits
- 1 pint double cream
- Splash of Kirsh / Brandy to marinate tinned Cherries (optional)
Instructions
Step 1
Stone the cherries and mix them with the alcohol, leave 30 mins or so, the longer the better.Step 2
Drain the cherries and if wanted roughly chop them, keep the liquid to one side.Step 3
Whip the cream until it's begins to stiffen (don’t over whip).Step 4
Place whipped cream in mixing bowl and stir in the Cherries. Gently crush the amaretti biscuits into smaller chunks and fold those in to the cream and cherries.Step 5
Take a little cherry syrup/ marinade and fold in to the mix, not too much as it will be too loose.Step 6
Spoon the mix into serving dishes.
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