Sour-cherry and roasted-almond white Christmas


This version of white Christmas is given an adult edge with the addition of dried sour cherries, citrus rind and a hit of liqueur. One for the grown-ups. 

  • 50 gm natural almonds
  • 150 ml pouring cream
  • 40 ml Grand Marnier
  • Finely grated rind of 1 lemon and ½ orange
  • 600 gm couverture white chocolate, finely chopped (see note)
  • 100 gm rice puffs
  • 60 gm dried sour cherries (see note)
  • 50 gm glacé orange, diced
01   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.
02   Bring cream, Grand Marnier 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.
Note Couverture white chocolate and dried sour cherries are available from select delicatessens. This recipe makes about 30 pieces.
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