Ingredients
1 tbsp arrowroot
150ml crème de cassis
Grated zest and juice of 1 orange
500g whole cherries, stalks removed
500g vanilla ice cream
150ml crème de cassis
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500g whole cherries, stalks removed
500g vanilla ice cream
METHOD
How to make cherries jubilee
Measure out 100ml water and mix 1
tablespoon with the arrowroot to form a paste. Add the rest of the water
to a pan with the cassis, orange zest and juice. Bring to the boil and
stir in the paste. Stir until thick and clear
.
Add the cherries and heat for 3 minutes. Scoop the ice cream into bowls and spoon over the sauce.
Tip: Arrowroot thickens the sauce without cloudiness, but you can use cornflour instead.
