Cherries jubilee with vanilla and yoghurt panna cotta
Item 1 of 1
Originally served to Queen Victoria for her own Jubilee by famed chef Auguste Escoffier, this celebratory dish makes a wonderful spectacle, as the cherries are served aflame with cherry brandy. Matthew Tomkinson serves these boozy cherries with a creamy vanilla panna cotta and crunchy ginger biscuits, such as in this ginger biscuit recipe.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Cherries Jubilee
- 250g of cherries
- 75g of caster sugar
- 2 strips of lemon peel
- 150g of cherries in light syrup, puréed
- 1/2 tbsp of cornflour, dissolved in a tbsp of water
- 2 1/2 tbsp of cherry brandy
Vanilla and yoghurt panna cotta
- 250g of natural yoghurt
- 2 vanilla pods, split and seeds discarded
- 65g of caster sugar
- 500ml of double cream
- 2 gelatine leaves, soaked in cold water
To plate
SAVE RECIPE
Equipment
- 6 ramekins
Method
1
For the yoghurt and vanilla panna cotta, combine the cream, sugar and vanilla pods in a saucepan
- 2 vanilla pods
- 500ml of double cream
- 65g of caster sugar
2
Bring the mixture slowly to the boil and stir in the soaked gelatine. Allow to cool for 10 minutes and stir in the yoghurt
- 2 gelatine leaves
- 250g of natural yoghurt
3
Pass the mixture through a fine sieve and then pour into 4 individual cups or ramekins. Place in the fridge and leave to set overnight
4
For the cherries jubilee, bring the sugar, puréed cherries and lemon zest to the boil, then turn to down to a simmer and cook for 5 minutes
- 75g of caster sugar
- 150g of cherries in light syrup
- 2 strips of lemon peel
5
Add the whole cherries and simmer gently until tender, then remove the cherries with a slotted spoon
- 250g of cherries
6
Allow the liquid to reduce until slightly thickened. Dissolve the cornflour in a little water and add to the mixture. Bring back to the boil
- 1/2 tbsp of cornflour
7
Once boiling, remove from the heat. Divide the whole cherries between plates and pour over the sauce
8
To flame the cherries, in a separate pan heat the cherry brandy. Light with a match or lighter until it flames and pour over the cherries. Serve with the turned out vanilla and yoghurt panna cottas and some ginger biscuits for an extra touch
- 2 1/2 tbsp of cherry brandy
- 12 ginger biscuits
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024