Serves: 6
Preparation time: 15 minutes
Chilling time: 30 minutes (optional)
Ingredients
- 400g fresh cherries, pitted
- 2–3 tbsp elderflower cordial
- 1 tbsp honey or maple syrup (optional, depending on the sweetness of the cherries)
- 300ml double cream
- 150g Greek yogurt
- A few fresh cherries and mint leaves to decorate
Method
- Place three-quarters of the cherries in a small saucepan with the elderflower cordial.
- Gently cook over a low heat for 5–8 minutes until the cherries soften and release their juices.
- Taste and add a little honey or maple syrup if needed.
- Remove from the heat and allow to cool completely.
- Once cooled, lightly mash the cherries with a fork, leaving some larger pieces for texture.
- In a large bowl, whip the cream until it forms soft peaks.
- Fold in the Greek yogurt until combined.
- Gently ripple the cooled cherry mixture through the cream and yogurt, being careful not to overmix.
- Divide between six serving glasses or bowls.
- Top with the remaining fresh cherries and a few mint leaves.
- Chill for 30 minutes before serving if desired.
Variations
- Replace some of the cream with additional Greek yogurt for a lighter version.
- Add a handful of crushed amaretti biscuits for extra texture.
- Use a mixture of cherries and berries when cherries are out of season.
