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Sought-after British cherries have a very brief season, making them all the more special when they do appear. M&S chooses only the best varieties from Kent and Herefordshire, famed for their tart and sweet flavour. They taste heavenly alongside aromatic, cardamom-infused dark chocolate in this indulgent dessert.
Ready in: 40 minutes, plus chilling
Serves: 6
Ingredients:
- 5 cardamom pods, bruised
- 175g dark chocolate, broken into small pieces
- 4 medium eggs, separated
- 15g butter
- 3 tbsp caster sugar
For the cherry compote:
- 3 tbsp caster sugar
- 5 tbsp pink port
- 1 vanilla pod
- 350g cherries, stoned
Method:
1) To make the mousse, steep the cardamom pods in 4 tbsp boiling water for 10 minutes. Strain the water into a heatproof bowl and discard the cardamom pods. Add the chocolate. Sit the bowl over a pan of gently simmering water and stir occasionally, until the chocolate is melted. Remove from the heat. Beat in the egg yolks, one at a time, followed by the butter.
2) Whisk the egg whites in a clean bowl until stiff, then gradually add the sugar, whisking between each addition. Fold into the chocolate mixutre and spoon into 6 dessert glasses. Chill for at least 2 hours.
3) To make the compote, put the sugar and port in a small pan and stir over a gentle heat until the sugar has dissolved. Split the vanilla pod lengthways and scrape out the seeds. Stir them into the port mixture and simmer for 2 minutes. Add the cherries and continue to simmer for 2 minutes. Add the cherries and continue to simmer for 3-4 minutes, or until just tender. Chill until the mousses are ready to serve, then spoon over the compote.
Per serving: 340 calories, 17.2g fat (9.4g saturated), 0.53g salt.
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[...] Sought-after British cherries have a very brief season, making them all the more special when they do appear. M&S chooses only the best varieties from Kent and Herefordshire, famed for their tart and sweet flavour. [...]