A la risalamande

  • 30 minutes
  • 10 persons



1. Whipping cream, sugar, vanilla and chopped almonds are heated to boiling point and cooled.

2. Soften the husk and mix into the cherry sauce, which may be flavoured with grated orange zest.

3. Serve in bowls or serving dishes.

4. Remove the vanilla pod from the cream, whip to a light froth and drizzle over the stiffened cherry sauce.