Sour cherry and roasted almonds white Christmas
If you’re one of those who does not like white chocolate, this recipe will convert you
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.