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| Glorious studded Cherry Chocolate Cream Pie on a crunchy biscuit base 'Everyone who managed to get a piece loved it.' 'Beautiful! Could easily have got carried away.' 'Very, very nice and not at all sickly', |
67's contribution this year was Cherry Garcia Cream Pie, choc-a-block with chunks of fresh cherry and dark chocolate, elevated with the addition of cherry brandy. The contrast of deep pink, white fluffy mounds of cream and accents of chocolate bits is so attractive. The pie proved rather a crowd-pleaser.
Cherries are one of 67's favourite fruits. They've been eaten unadorned, by the handful, and cooked in almond scented sponge.
The deep dark fruits look and taste so good; the flesh is firm yet juicy and - best of all - is linked to good heart health. The antioxidants in the red colour can ease inflammation, lower cholesterol and cut belly fat. (Though clearly not when buried in cream on crunchy buttered crumbs!)
Cherry Garcia Pie is truly indulgent but making a few small changes (see recipe) can lower fat-levels. A bit. And only if you really want to.
The pie is not frugal but it is a special occasion indulgence. It will serve 12 decent slices. If you want to make it go further, layer the crumbs and cherry-chocolate cream in a big bowl or rectangular pan, slather some cream on top, dot all over with fresh cherries and shards of chocolate and stick a decent-sized but not large serving spoon in it. Provide small serving bowls and, if you like, a large dish of double cream whipped with a bit of sugar and vanilla.
There are a few simple stages to get through but part of it can be made in advance.
A simpler version, which has less intense flavour, is in Tips, below.
Cost: £8-9'ish
Serves: 12
Ingred:
1.5-2 cups pitted fresh cherries
1/4-1/2 cup sugar
2-3 tbsp cherry brandy (or fresh orange juice & finely grated zest)
13-15 digestive biscuits
90 g unsalted butter, melted
300gm/10.5 oz full-fat or 80% fat cream cheese at room temperature
75gm/2.6oz white baking chocolate* (white chocolate bars will not do)
1 pint double or (lower calorie) whipping cream
1 tsp vanilla
75gm/2.6gm plain dark chocolate, cut into small chunks or shards
Garnish:
150gm/6oz whipping cream (or a 60-40 mix of whipping cream & 0-fat strained plain Greek or Icelandic yoghurt)
2 tbsp icing sugar
a few fresh cherries, pref with stems
1-2 squares dark chocolate, in shards or small dice
Method:
- Place biscuits in a heavy plastic bag and bash enthusiastically with a rolling pin; you're looking for a crunchy base without large lumps of biscuit. (For a smoother base, whiz the biscuits in a food processor until sandy)
- Melt butter in the microwave or in a small pan; mix with crumbs; pour into a 9inch/23cm loose sided pan or equiv. Use the bottom of a measuring cup to even out the crumbs. Refrigerate
- If cherries are not organic, swish in a solution of 9 parts water and 1 part vinegar; drain and rinse. Set aside 10-12 cherries with nice stalks for garnish.
- De-stem the rest of the cherries. If you don't have a cherry stoner (available on the net); cut off the fat sides (like prepping a mango) then the bits around the stones; chop the flesh coarsely. Pour over brandy or orange juice, cover & refrigerate. Steps 1-4 can be completed the night before
- Heat a large frying pan over med-high heat; add a dollop of butter and the cherries. Check for pits which might have have crept into the fruit.
- Bring to the boil; reduce heat to med-low; stir in sugar and liquid; cook gently, stirring occasionally until the juices thicken - probably 5 mins. If the cherry mix has got too sticky too fast, add a tablespoon or so of water.
- Take fruit off heat; pour into a processor or high sided bowl, scraping all the juices in; blitz until smooth (a stick blender will be fine); allow to cool
- Bring a small pot of water to the boil; break up the white baker's chocolate into smaller chunks. Reduce heat to a simmer, sit a heat-proof bowl on top of the pot, put the chocolate in the bowl; stir once or twice as it melts - it will take a few mins. As soon as it has melted, take it off the heat
- In a large bowl, beat cream cheese until smooth with electric beater or whisk; add melted chocolate while it is still warm and liquid but not hot; blend thoroughly
- Add cherry mix; blend
- Pour in the pint of cream all at once. Starting slowly, gradually beat the cream cheese, white chocolate, cherries and cream until mixture thickens and med-soft peaks form. Don't overbeat -- it will turn into butter.
- Using a hand held whisk or spatula, stir in shards of dark chocolate, distributing evenly
- Pour onto biscuit base, spreading it evenly out to the edges
- Refrigerate at least 4 hours
Comments:
- 'I really loved it; the brandy, cherries and cream all went really well together; the biscuit was very light. I could have had more than one slice.' Local butcher
- ' I'm a big cherry fan and this was very very nice. It was not sickly; other cream pies are so often 'bleaugh'!'
- 'Alas my concealed stash of Cherry Garcia pie had been discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser
Tips:
- Simpler version: skip steps 5-7 and simply mix fresh cherries & juices directly into the cream cheese mix. The flavour will be less intense but still delicious
- Cherry Garcia is credited to the iconic American ice cream brand, Ben & Jerry's. The combination of chunks of cherry & chocolate mixed through ice cream was very popular
- A crunchy base is less likely to go soggy if left overs are refrigerated overnight
More indulgent desserts on NavBar/RecipesII:Desserts ...
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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