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Scott’s Cherries Jubilee

Made at Scott's | Serves 6

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For the vanilla ice cream
(makes around 1 litre)
500ml milk
375ml double cream
12 medium sized free range egg yolks
190g caster sugar
Seeds scraped from 1 vanilla pod

For the cherry parfait
6 medium free range egg yolks
100g caster sugar
125g semi whipped double cream
50ml cherry puree

 

For the sponge
4 medium sized free range eggs
90g caster sugar
70g plain flour

For the cherry compote
200g stoned fresh cherries
50g caster sugar
50ml water
Squeeze of lemon juice

For the meringue
75g caster sugar
2 egg whites

 

Method
To make the vanilla ice cream, whisk the egg yolks and sugar until they’ve doubled in size in a bowl or food processor. Bring the milk, vanilla pod, seeds and cream to the boil in a heavy-bottomed saucepan. Remove from the heat and pour onto the egg mixture. Sieve into a bowl and chill before churning in an ice cream maker. (You could use a good quality readymade ice cream for this.)

For the cherry parfait, mix the caster sugar and egg yolks together in a bowl until they have doubled in size then gently fold the semi whipped double cream into the egg mixture and lastly add the cherry puree.

To make the sponge, pre-heat oven to 180ºC / gas mark 4.
In a bowl or food processor, whisk eggs and sugar until they’ve doubled in size. Sieve the flour and gently fold into the egg mixture. Spread evenly onto a greaseproof paper-lined baking tray and bake in the oven for 6 to 8 minutes.

For the cherry compote, place the cherries, caster sugar, water and a squeeze of lemon juice in a heavy bottomed saucepan and warm gently until the cherries are soft and syrupy.

In a bowl or food processor, whisk egg whites and sugar until they’ve formed stiff peaks.

To assemble
Line the inside of a plastic pudding bowl of terrine mould with the sponge retaining some for the top, spoon in the cherry parfait and place into the freezer until firm then fill the mould up with the vanilla ice cream and top with the remaining sponge and return to the freezer to set.

Remove the frozen mould from the freezer and turn out onto a baking tray lined with greaseproof paper then cover with the meringue and using a hot knife cut the meringue covered terrine into 2 inch portions and serve flambéed with warm Kirsch and the cherry compote.

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