Poached cherries with frangipane, clotted cream ice cream and almond soup
Item 1 of 1
- medium
- 8
- 60 minutes
A pretty little dessert, this frangipane cake is paired with poached cherries, clotted cream ice cream and a simple chilled almond soup, creating a high-end take on the beloved Bakewell tart. The clotted cream ice cream is certainly worth making, but if you're struggling to find the ingredients needed you can use shop-bought to make this dish even simpler to prepare.
First published in 2019
discover more:
Ingredients
Metric
Imperial
Poached cherries
- 225ml of water
- 85g of golden caster sugar
- 3 strips of lemon peel
- 3 strips of orange peel
- 15 black peppercorns
- 500g of cherries, pitted
Ice cream
- 250ml of whole milk
- 120ml of whipping cream
- 138g of golden caster sugar
- 45g of milk powder
- 35g of dextrose
- 5g of Stabiliser Stab 2000
- 200g of plain yoghurt
- 200g of clotted cream
Frangipane
- 112g of ground almonds
- 1 tbsp of plain flour
- 90g of golden caster sugar
- 112g of butter, softened
- 2 large eggs
- 1 tbsp of Amaretto
Almond soup
- 200g of blanched almonds, plus extra for grating
- 200ml of whole milk
- 200ml of whipping cream
- 25g of golden caster sugar
SAVE RECIPE
Method
1
To begin, make the ice cream. Pour the milk and whipping cream into a saucepan and gently heat until it reaches 40°C. Meanwhile, mix the sugar, milk powder, dextrose and Stab 2000 together, then whisk into the warm milk. Bring the mixture to the boil, then refrigerate for at least 6 hours (or ideally overnight)
- 250ml of whole milk
- 120ml of whipping cream
- 138g of golden caster sugar
- 45g of milk powder
- 35g of dextrose
- 5g of Stabiliser Stab 2000
2
The next day, use a hand blender to blitz in the yoghurt and clotted cream, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until ready to serve
- 200g of plain yoghurt
- 200g of clotted cream
3
To make the almond soup, blitz all the ingredients together in a blender until completely smooth. Pass through a fine sieve or piece of muslin cloth, then chill until ready to serve
- 200g of blanched almonds, plus extra for grating
- 200ml of whole milk
- 200ml of whipping cream
- 25g of golden caster sugar
4
For the poached cherries, place all the ingredients (apart from the cherries) into a saucepan and bring to the boil. Add the cherries, simmer for 3 minutes, then remove from the heat and leave to cool
- 225ml of water
- 85g of golden caster sugar
- 3 strips of lemon peel
- 3 strips of orange peel
- 15 black peppercorns
- 500g of cherries, pitted
5
Once cool, pass the mixture through a fine sieve set over a clean saucepan. Reserve the cherries and place the poaching liquor over a medium heat and reduce to a light syrup. Once you’re happy with the consistency, pour the syrup back over the cherries and set aside until ready to serve
6
To make the frangipane, preheat an oven to 180°C/gas mark 4. Cream the butter and sugar together in a mixing bowl. Beat in the eggs, one at a time, followed by the flour and almonds and finally the amaretto
- 90g of golden caster sugar
- 112g of butter, softened
- 2 large eggs
- 1 tbsp of plain flour
- 112g of ground almonds
- 1 tbsp of Amaretto
7
Pour the frangipane batter into 8 non-stick savarin or tartlet moulds, then bake for 10–15 minutes until golden. You can also use 6 larger moulds to turn this into a larger dessert for 6 people
8
To serve, place a spoonful of the cherries in the centre of each bowl. Place a frangipane cake on top, filling the cavity with more cherries (depending on the style of mould you used). Top with a small scoop of the ice cream, grated almond and finally pour the chilled almond soup around the cake
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025