Light, elegant, and full of flavour, Alex from Ashdown Manna Cookery School is bringing a classic French dessert to the table this month. Perfect for summer, it’s simple to prepare yet impressive enough to serve guests.
From Alex Everett at the Ashdown Manna Cookery School
SERVES: 4
INGREDIENTS
50g ground almonds
20g strong plain flour
100g caster sugar
A pinch of salt
2 whole eggs
3 egg yolks
250ml double cream
300g ripe fresh cherries
(or if not in season, use a mix of blueberries and raspberries)
100g caster sugar
50g Kirsch/similar liqueur
2g almond extract
1tsp vanilla paste
50g butter,
taken to beurre noisette
Icing sugar, to garnish
METHOD
Start by macerating the cherries or berries in the liqueur and 100g sugar and set these aside for as long as possible (between 30 mins and 12 hours).
Preheat the oven to 200°C.
Combine the ground almonds, flour, a good pinch of sea salt, and the rest of the caster sugar in a large bowl and whisk to blend. Next, add the eggs and additional yolks, vanilla paste, almond extract, beurre noisette and cream, then whisk to a smooth batter.
Tip this into a bowl and cover for at least 15 minutes to allow the flour and almond to fully absorb as much moisture as they can.
Scatter the cherries/berries over the base of a tin or dish. Stir the batter in the jug or bowl, then pour evenly over the cherries/berries.
Bake until risen and golden brown (around 15 minutes). The middle may not rise as much as the edges, but it should be set (think of a toad in the hole texture). If not, bake for a little longer.
Dust with icing sugar and serve immediately.
If you’d like to discover more, Alex and her team of chefs run full and half day courses in their beautiful, purpose-built kitchens on the edge of Ashdown Forest, visit ashdowncookeryschool.co.uk for more details.