Tuesday, 17 August 2010

Cherry Cream Pie

Serves: 8
Preparation time: 30 minutes
Cooking time: 2 minutes


- 225g digestive biscuits
- 100g butter
- 300g can condensed milk
- juice and finely grated zest of 2 lemons
- 300ml double cream
- 4 tbsp ‘The Best’ Cherry Jam
- 400g fresh cherries, pitted
- mint sprig, to decorate


Crush the biscuits in a food processor or place them in a bag and bash with the flat end of a rolling pin. Melt the butter, pour over the crushed biscuits, then stir well so all the crumbs are moistened. Press into a 20cm loose-bottomed fl an tin and chill while you prepare the fi lling.

Beat together the condensed milk, lemon juice and zest. Whip the cream until it forms soft peaks, then fold into the lemon mixture. Spoon into the fl an case and level with the back of a spoon. Chill for at least 2 hours or overnight, if possible.

To serve, carefully remove the pie from the tin and sit on a serving plate. Warm the cherry jam gently and pass through a sieve to remove any skin. Allow to cool.

Arrange the fresh cherries over the top of the pie, brush with the jam glaze and decorate with a mint sprig.



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