Originally served to Queen Victoria for her own Jubilee by famed chef Auguste Escoffier, this celebratory dish makes a wonderful spectacle, as the cherries are served aflame with cherry brandy. Matthew Tomkinson serves these boozy cherries with a creamy vanilla panna cotta and crunchy ginger biscuits, such as in this ginger biscuit recipe.
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For the yoghurt and vanilla panna cotta, combine the cream, sugar and vanilla pods in a saucepan
2 vanilla pods
500ml of double cream
65g of caster sugar
Bring the mixture slowly to the boil and stir in the soaked gelatine. Allow to cool for 10 minutes and stir in the yoghurt
2 gelatine leaves
250g of natural yoghurt
Pass the mixture through a fine sieve and then pour into 4 individual cups or ramekins. Place in the fridge and leave to set overnight
For the cherries jubilee, bring the sugar, puréed cherries and lemon zest to the boil, then turn to down to a simmer and cook for 5 minutes
75g of caster sugar
150g of cherries in light syrup
2 strips of lemon peel
Add the whole cherries and simmer gently until tender, then remove the cherries with a slotted spoon
250g of cherries
Allow the liquid to reduce until slightly thickened. Dissolve the cornflour in a little water and add to the mixture. Bring back to the boil
1/2 tbsp of cornflour
Once boiling, remove from the heat. Divide the whole cherries between plates and pour over the sauce
To flame the cherries, in a separate pan heat the cherry brandy. Light with a match or lighter until it flames and pour over the cherries. Serve with the turned out vanilla and yoghurt panna cottas and some ginger biscuits for an extra touch
2 1/2 tbsp of cherry brandy
12 ginger biscuits
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