3 small sponge buns (lemon & thyme / strawberry melts recipe)
250g fresh cherries, stoned, & ideally soaked for a couple of hours in 4 tblsps highland liqueur/sherry of your choice
1 x batch confectioner’s custard (see below)
300mls whipping cream, whipped
Toasted almonds to garnish
300mls single cream
3 egg yolks
1 dstsp caster sugar
1 dstsp cornflour
1 vanilla pod
To make custard, heat cream with pod to scalding temperature. Meanwhile whisk remaining ingredients together with a balloon whisk. Remove vanilla pod & pour cream over egg mix, whisking all the time. Place bowl over a pan of hot water & return to hob, stirring continuously until the custard thickens to a consistency that will coat the back of a wooden spoon. Set aside to cool.
Divide nuggets of sponges between 6 glasses.
Spoon over cherries with liqueur.
Pour over cooled custard.
Spoon whipped cream on top & finish with flaked almonds.
Makes 6 glasses