Friday, 16 January 2015

Black Forrest Dessert

For Christmas lunch I wanted something simple that didn't require cooking but was still a bit special. I came up with a Black Forrest creation using beautiful in season cherries. 

Black Forrest Dessert
Serves 4 

- 1 tub of cream cheese
- 1/2 tub of sour cream
- 2 tablespoons of caster sugar
- 2 cherry ripe bars
- 10 chocolate ripple biscuits
- 1 packet of jam rollettes
- 20 fresh cherries, extra to serve 

- in a bowl combine the cream cheese, sour cream & sugar. Mix until smooth. 

- cut the cherry ripes into small pieces. 
- cut the flesh from the cherries removing the pits. 
- break 4 of the chocolate ripple biscuits into small pieces. 

- add the cherry ripe pieces, cherry flesh & broken biscuits into the cream mix & combine. 

- cut the rollettes into small circles

To assemble
- line the bottom of a container or tray with half of the rollette pieces 

- top this with half the cream mixture

- place the remaining 6 chocolate ripple biscuits as the next layer

- top with the remaining cream mixture

- finally top with the rest of the rollettes

- put the lid on the container or cover tray with plastic wrap. 
- place in the fridge for at least 6 hours to set. Can be left for a couple of days before serving. 
To serve
- scoop out some of the dessert into a bowl, add some extra fresh cherries if you like. You can also add cream or ice cream. 

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