Milan Mess

Serves 4.

Best served with Vistamar Late Harvest Moscatel or Yalumba Botrytis Viognier.

Ingredients

  • 500g Drained and stoned Cherries
  • 150g Amaretti biscuits
  • 1 pint double cream
  • Splash of Kirsh / Brandy to marinate tinned Cherries (optional)

Instructions

  • Step 1
    Stone the cherries and mix them with the alcohol, leave 30 mins or so, the longer the better.
  • Step 2
    Drain the cherries and if wanted roughly chop them, keep the liquid to one side.
  • Step 3
    Whip the cream until it's begins to stiffen (don’t over whip).
  • Step 4
    Place whipped cream in mixing bowl and stir in the Cherries. Gently crush the amaretti biscuits into smaller chunks and fold those in to the cream and cherries.
  • Step 5
    Take a little cherry syrup/ marinade and fold in to the mix, not too much as it will be too loose.
  • Step 6
    Spoon the mix into serving dishes.

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