Ingredients for four portions:
For the spread
100 g white chocolate
150 ml cream
For the brittle
50 g sugar
50 g cut almonds
1 tablespoon butter
Additionally
250 g cherries
75 g Amarettini (Italian almond cookies)
20 g grated white chocolate
1 tablespoon powdered sugar
1-1 ½ tablespoons CRESCENDO Cherry Balsam
Preparation:
Chop chocolate and melt in a hot water bath. Cool down for a short time. Whip cream and carefully add chocolate.
Roast sugar, almonds and butter in a pan until the brittle gets a golden brown colour. Pour on a piece of aluminium foil (Be careful, the brittle is very hot) and cool down. Chop with a knife.
Wash cherries and keep some for decoration. Pit the remaining cherries. Place in layers chocolate cream, Amarettini, marinated cherries and brittle in four high glasses. Garnish with grated chocolate, powdered sugar and the remaining cherries. At the end, spread with CRESCENDO Cherry Balsam.
