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Posted 20 hours ago

Opies Black Cherries with Kirsch 370g

£9.9£99Clearance
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Whisk in half of the sugar for about a minute until there are soft peaks, gradually fold in the remaining sugar. Pass the flour, cocoa powder through a fine sieve and add to the eggs and sugar. Gently whisk the ingredients together until combined. Then mix in the melted chocolate and the vegetable oil to combine. Stir through the cherries and kirsch and pour the batter into the tin. Bake for 35-45 minutes until the brownies have lost their wobble but are still a bit gooey inside. Take out and leave to cool. You want to almost under bake them so it’s still soft in the centre. When reducing the Kirsch liquid down to drizzle on the cheesecake, be careful not to over reduce as it’ll almost turn to a caramel and go solid. I reduce my liquid to about 1/4 of the original amount by letting it boil constantly for a few minutes.

Put the meringue in a piping bag fitted with a large star nozzle, pipe rosettes all over the ice cream mixture.shots of the Luxardo Kirsch which the cherries had been in How to make your Chocolate Brownies with Boozy Cherries: In a saucepan, warm the liquid from the jar, squeeze the gelatine leaves to remove excess water and stir into the hot cherry liquid to dissolve. I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! Soooo Christmas 2016 is upon us… its less than two weeks away. TWO WEEKS. And I am buzzing. I adore Christmas; the lights, the food, the TV, the food, the family get togethers, the food, and the all round general happiness. But yeah, as you can tell, I LOVE the food so much more than normal food! Also, Christmas is a great excuse to bake! As you guys have already seen, I have posted a few already for this year, and I have many for last year such as my No-Bake Terry’s Chocolate Orange Cheesecake and Christmas Tree Brownies, so you aren’t short of Christmas Inspiration on my blog!

I obviously use the dark chocolate, but you can swap the chocolate chips that you fold through (Not the ones you melt for the batter) to milk chocolate, and the drizzle on top can also be milk chocolate, for these though I prefer dark! I use the Opies jar of cherries in kirsch, as well as fresh cherries. You can use all fresh cherries, or even more cherries in kirsch (but it might take longer as they contain more liquid! I wouldn’t advise adding much more of the kirsch liquid however.This is a simple and lazy dessert that can be served on its own or as an accompaniment to chocolate brownie, a gooey chocolate cake or a syruped halva even. Hints and tips: As an alternative to using the oven, a kitchen blowtorch can be used to brown the meringue. Put the double cream in a bowl and whisk in the ice cream stabiliser and salt. Leave it to stand for 15 minutes and whisk to soft peaks. Add the condensed milk and stir. To make the crème pâtissière. Heat the milk in a pan until almost boiling. Meanwhile cream the egg yolks and caster sugar together in a medium bowl. Stir in 2 tablespoons of hot milk, flour and cornflour, mix thoroughly. Slowly pour in the remaining hot milk, beating as you go.

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