Cherry Royale Recipes

Steps:

• Crepes: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Add flour until batter is thickened (a little looser than pancake batter). Refrigerate until ready to use.
• Topping: Drain cherries, reserving the syrup. Set cherries aside. Combine sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring often. Allow to bubble for 1 minute. Add the cherries. If mixture is too thick, a more water.
• Filling: Combine cream cheese, sugar, milk, and vanilla, and sour cream. Mix well.
• Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place filling in center of crepe. Fold sides over. Top with cherries. Serve with additional dollop of sour cream.

Steps:

• Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth-DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter, with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct-it was strained to assure no lumps. Prepare Filling by beating cheese with sour cream. Mix in sugar, lemon juice and almond extract to blend thoroughly. Chill Prepare sauce by measuring cherry syrup and adding enough water to make 1 cup. Combine with sugar and lemon juice, bring to a simmer over medium heat. Mix cornstarch with ¼ cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly thickened. Stir in cherries, brandy, and almond extract; remove from heat and set aside. Spread about 2 tsp filling on half of each crepe. Fold each in half, then in half again to form a triangle. Place on lightly buttered baking sheet; heat 3-4 minutes in a 350º F oven just to heat through. (You can also microwave these for 22 seconds.) Place 2 filled crepes overlapping slightly on warmed individual serving plate. Spoon hot cherry mixture-if necessary, reheat slowly, stirring gently- over each serving. Sprinkle with almonds. Serve immediately.

Steps:

• First, make the custard. Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
• Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don't panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
• Tip the stoned cherries into a pan with half the jam or conserve and cook over a medium heat for 5-10 mins until softened and saucy. Remove from the heat and leave to cool slightly.
• Spread half the slices of Madeira cake generously with the remaining cherry jam. Sandwich with the remaining cake slices, then cut in half. Pour the kirsch or brandy into a shallow bowl, dip each sponge sandwich into the liqueur, then arrange in the base of the trifle dish (you will need a shallow, straight-sided, 20cm round glass dish about 5cm deep). Line the edges of the dish first to create a stripy effect, then fill in the centre with the remaining sandwiches, pouring over any remaining liquid.
• Spoon over the cherries and any juice from the pan, then scatter over the broken biscuits. Pour over the cooled custard, then spread whipped cream over the top. Decorate with fresh whole cherries and chill for a few hours, or make it a day ahead and chill for up to 24 hours before serving.