Soak new season fresh cherries in kirsch and layer with ice cream, jelly, chocolate sauce and muffins for a Black Forest-inspired dessert.
Knickerbocker Glory with Cherries and Chocolate
- 135g pack Rowntrees Blackcurrant Flavour Jelly
- 450g fresh cherries, washed
- 4 tbsp kirsch
- 500ml Waitrose Vanilla Ice Cream
- 2 Waitrose Double Chocolate Muffins, roughly chopped
- 4 tbsp Rowse Luxury Dark Chocolate Sauce
- 142ml pot Waitrose Double Cream
- Make the jelly following the pack instructions, then pour into a shallow baking dish and refrigerate for 2 hours or until set.
- Set 4 cherries aside leaving the stalks intact, then halve and stone the remainder. Place in a bowl and pour the kirsch over, if using. Leave to soak while the jelly sets.
- Once the jelly is set, cut into cubes of approximately 1.5cm and turn out of the dish. Take four tall sundae glasses and place a few of the cherries in the bottom of each one. Spoon the kirsch over and add 2 small scoops of ice cream to each.
- Divide the muffin pieces between the 4 glasses and pour 2 tbsp of chocolate sauce over each dessert, then spoon a layer of jelly over. Repeat the layers of cherries, ice cream and jelly, then finish with a layer of cherries.
- Whip the cream to form soft peaks and top each glass with a swirl of cream. Decorate with the reserved cherries and, if you prefer, sprinkle with roasted, chopped hazelnuts. Serve immediately with a long spoon.
- Preparation time: 10 mins plus 2 hours setting time for the jelly
- Total time: 10 mins plus 2 hours setting time for the jelly
Typical values per serving:
Average user rating Based on 9 ratings
This recipe was first published in Tue Jun 01 01:00:00 BST 2004.