Using Fresh Cherries will give a stronger, fresher flavour, however, it will mean that youâ€™ll need stone them. Cherry Stoners are inexpensive, and saves a great deal of time whilst also damaging the Cherry very little â€“ which will give a very good presentation as well.
Try to use some of the brighter coloured Cherries for decoration.
To Serve 8
350g Fresh Cherries
4 Egg Yolks
50g Caster Sugar
450ml Double Cream
125g Granulated Sugar
1. Stone the Cherries, reserving eight of them with stems for decoration. Pour the Kirsch over the rest of the Pitted Cherries.
2. Whisk the Egg Yolks with the Caster Sugar until they have thickened and are much lighter in colour. Pour the Cream in, stirring all the time. Place into a heavy-based saucepan, and cook over a low heat, stirring all the time to make sure it doesnâ€™t boil. After around ten minutes, the Mixture should be similar in consistency to Double Cream.
3. Divide the Cherries amongst eight Ramekins or heatproof cups, then strain over the Custard mixture. Bake at 150C and cook for thirty to thirty five minutes, until very lightly set. Cool and refrigerate until firm.
4. Place the Granulated Sugar into a small, heavy based saucepan, and heat until the Sugar dissolves and turns a golden Caramel colour. Place a Pitted Cherry on top of each Ramekin, then pour over some of the dissolved Sugar, and chill for at least an hour, but no more than six hours.
Serve fresh from the refrigerator.
Photo Courtesy of: snowpea&bokchoi