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- 1 jar cherries drained
- 1 pckt sour cherry pistachio nougat, chopped
- 1L good quality vanilla icecream
- 500g cherry sorbet
- 500g coconut icecream
- 180g egg whites
- Pinch of cream of tartar
- 200g caster sugar
- 1 round chocolate cake to fit base of pudding mould ~1.5cm thick (use your favourite recipe)
- 1.5kg fresh cherries
- 600g sugar
- 250ml water
- 1 lemon juice
- 1 vanilla bean
- 1 cinnamon stick
- 600ml cream
- 500ml milk
- 100g toasted shredded coconut
- 200g coconut palm sugar (or caster sugar)
- 12 egg yolks
Cherry Sorbet
Pit the cherries, purée and set aside. Boil the water and sugar, vanilla bean and cinnamon stick together for 5 mins. Allow to cool. Add the cherries and lemon juice. Strain and churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.
Coconut Icecream
Bring the milk and cream to the boil with the toasted coconut and sugar. Steep to allow the flavours to develop for about ½ an hour. In a bowl whisk the egg yolks until light and fluffy. Slowly pour in the hot milk and cream and whisk together. Over a double boiler cook the icecream base until it coats the back of the spoon. Strain and cool over a tub of ice. Once cool churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.
To Assemble