Combine cocoa powder, powdered sugar and 1/4 cup water in a small saucepan. Stir until well combined. Add cream and cook, stirring, over low heat for 5 mins, or until heated and smooth.
Meanwhile, combine cherries and jam in a bowl.
Heat oil in a large heavy-bottomed pot over medium heat. Working in batches, deep-fry wonton wrappers for 20 seconds, or until golden. Using a slotted spoon, transfer to paper towels.
Dust fried wonton crisps with powdered sugar. Serve topped with cherries, chocolate sauce and toasted coconut.
Place Jello crystals in a medium heatproof bowl. Add 1 cup of boiling water. Stir to dissolve crystals. Add 3/4 cup of cold water. Pour into base of a 12 cup glass serving dish. Add half the morello cherries. Chill for 3-4 hours or until firm.
Arrange swiss roll slices over Jello. Top with pudding, then two-thirds of the remaining cherries.
Using an electric mixer, beat cream in a large bowl until soft peaks form. Spread cream over cherries. Chill until ready to serve. Serve topped with chocolate and remaining cherries.
Line a 9 x 5 inch loaf pan with foil, extending the foil over long sides for handles.
Beat ricotta and sugar in a large bowl with an electric mixer on medium speed until smooth. Fold in the yogurt, then the nougat and morello cherries. Spoon mixture into the prepared pan, smoothing top. Cover. Freeze overnight or until firm.
Unmold onto a serving platter. Let stand for at least 15 mins or until softened slightly before slicing. Garnish with fresh cherries, if desired.
elted chocolate then fold in cherries and chocolate candy bars. Transfer
emove the stems from the cherries.
Place a layer of
or the filling, place the morello cherries and cherry pie filling in
ittle milk.
Add the cherries and lemon zest and pile
Combine cherries, sugar, lemon juice and lemon zest in a non-reactive bowl and let stand for 30 minutes.
In a heavy-bottomed sauce pan, combine cherry juice and pectin. Bring to a full rolling boil for 1 minute.
Add cherries/sugar/lemon mixture, kirschwasser, and salt to juice/pectin mix. Bring back to boil for 3 minutes.
Allow to cool to room temperature.
Store in air-tight jar. (You can process this by canning it for extended storage.).
Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
Remove cherry mix from the heat when syrupy and thick enough.
Add lemon juice and brandy.
Allow mix to cool, and keep until ready to serve.
Serve over your favourite icecream.
Strain syrup from Morello cherries into measuring cup.
Combine drained Morello cherries, 1/4
op with about half the cherries.
Spread a second cake
ridge and spoon the drained morello cherries all over the base.
aper.
Drain cherries and discard liquid. Place cherries into a bowl
repared pan. Sprinkle with the cherries.
Beat the remaining 2
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Mash cherries coarsely with 1 tbsp sugar. Drain excess liquid.
Place 4 puff pastry squares on prepared tray. Top with cherry mixture and chocolate. Top with remaining pastry, pressing edges together with a fork to seal. Brush with egg white and sprinkle with remaining sugar. Bake for 20 mins, or until golden brown. Let stand for 15 mins. Drizzle melted chocolate over pop tarts to serve.
Drain the cherries reserving a little syrup (approx
ven.).
Meanwhile, spread drained cherries in even layer in a
he sauce; combine the wine, cherries, garlic and shallot in a
toneware, mix together sugar, rice, cherries, almonds, lemon zest and salt
Mix beef cubes and recipe #458575.
Peel and cube