Ingredients
- For the cherries:
- 150g pitted cherries, halved
- 1 tbsp sherry vinegar
- 1 tbsp demerera sugar
- 1 tsp honey
- For the custard:
- 100ml double cream
- 300ml milk
- 1/2 a cardamom seed
- 2 egg yolks
- 1 heaped tbsp cornflour
- 50g sugar
- 1 splash vanilla extract
- For the honeycomb:
- 170g castor sugar
- 2 tbsp golden syrup
- 1/2 tsp baking soda
- To serve:
- 100ml whipped cream
- Chocolate shavings
FOR THE CHERRIES
1. In a bowl, mix the cherries, vinegar, sugar and honey and stir altogether. Allow to sit for 30 minutes.
FOR THE CUSTARD
1. Put the cream, milk and grated cardamom (grate it with a fine grater) into a pan and bring to a simmer. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture on to the egg and sugar mixture, and whisk continuously.
3. Pour the mixture into a new pan and gently heat until thickened, stirring constantly to avoid lumps.
FOR THE HONEYCOMB
1. Heat the sugar and golden syrup in a wide bottom pan. Using a sugar thermometer, bring the mixture to 150 degrees. Remove from the heat and whisk in the baking soda. Transfer to a tray lined with baking parchment and allow to cool before breaking it up.
TO ASSEMBLE
1. Layer the cherries, custard and honeycomb into a glass. Top with whipped cream, cherries and chocolate.
