Sour cherry and roasted almonds white Christmas

If you’re one of those who does not like white chocolate, this recipe will convert you

Prep 0 h : 15 m
Cook 0 h : 10 m


  • 50g almonds

    150ml pouring cream

    40ml orange juice

    Finely grated rind of 1 lemon

    Finely grated rind of ½ an orange

    600g couverture white chocolate, finely chopped

    100g rice puffs

    60g dried sour cherries

    50g glacé orange, dice


  • Preheat oven to 180C and line a 13cm x 23cm cake tin with baking paper.

    Spread almonds on an oven tray and roast until darkened, 4-5 minutes, cool to room temperature, then coarsely chop and set aside.

    Bring cream, orange juice and rinds just to the boil in a saucepan over medium-high heat.

    Remove from heat, add chocolate and stand for 5 minutes, then stir until smooth.

    Combine rice puffs, sour cherries, almonds and ½ tsp sea salt in a bowl, add chocolate mixture and combine well, then spoon into cake tin, press top to smooth and refrigerate until set, 1 hour.

    Cut into pieces with a hot, wet knife and store refrigerated in an airtight container for up to a month.