Cherry, Chocolate and Almond Creams

This is a divinely wicked, rich pudding that brings cherries together with dark chocolate and the soft bitter scent of almond liqueur and amaretti biscuits. Recipe from Sophie Grigson.

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• 1  lb cherries
• 25  g  golden caster sugar
• 2  tablespoons  disaronno  almond liqueur
• 1 (284 ml) carton  whipping cream
• 100  g amaretti, coarsely crushed
• 25  g chocolate, coarsely grated (put in the freezer for a good half an hour before grating, so it doesn't melt all over your fingers)

Directions

1. Set aside 4 or 6 shapely cherries complete with stems.
2. Stone the remainder and mix with the sugar and liqueur.
3. cover and leave to macerate for at least 2 hours in the fridge.
4. Just before you are ready to serve, lightly whip the cream to soft peaks.
5. Fold in the amaretti biscuits.
6. Divide about a third of the cherries between 4 large or 6 smaller glasses, covering the cherries.
7. Scatter over about half the grated chocolate.
8. Repeat these layers until all the remaining cherries, cream and chocolate are used up.
9. Top each glass with one of the reserved charries and serve.