… with white chocolate drizzle, served with vanilla cream.
Once the summer arrives, people tend to gravitate towards simple fruit salads, light panna cottas, cool ice cream and no bake fruit tarts – all delicious options, but why deprive ourselves from the warm, hearty, going-back-for-more puddings of winter for 6 months of the year?! I have never been able to resist buttery pastry, rich chocolate and warm fruit all drowned in a pool of thick custard. This dessert is the best of both worlds – a lighter version of a winter pud, with a sweet vanilla cream in the place of heavy custard. Delicious served warm or cold on a summers evening.
NOTE: you could make small individual ones as I have done, or 1 large plait to be cut into portions.
NOTE 2: the measurements in this recipe will probably make quite a lot of the plaits, depending on how big you wish them to be. I used standard pastry and frangipane recipes when making mine and was left with lots of frangipane. If you are just making 3 or 4 for dessert after a meal then be warned, you may have pastry and frangipane left over!
200g strong flour + pinch of salt
4oz caster sugar
4oz ground almonds
1oz plain flour
1 vanilla pod (or vanilla extract)
150ml double cream
fresh cherries (halved and pip removed)
(preheat oven to 200*c)
– sieve the flour into a bowl
– after 30 minutes, remove from the fridge
– for the frangipane, cream together the butter and sugar
– add the eggs one at a time
– stir in the ground almonds and flour
– after 30 minutes, remove the puff pastry from the fridge and roll out on a well floured surface to about 2mm thick
– cut several 12cm square pieces of the pastry and take away any left over pastry
– lightly score the squares of pastry vertically into 3 equal sections
– slice the 2 end sections horizontally into 4 equal strips
– spread a little jam and then some frangipane down the centre of the middle strip of pastry – don’t spread it right to the edge as it will spread in the oven
– cover the frangipane with fresh cherries and blueberries
– fold in the strips of pastry from the 2 side sections, alternating each side (top left, top right, 2nd left, 2nd right and so on) to create a plait pattern
– place the plaits on a baking tray, sprinkle over flaked almonds and bake in the oven for 20 minutes, until the pastry is golden and flaky
– when out of the oven, leave to cool slightly while you melt the white chocolate in a bain marie(this dessert doesn’t need to be served piping hot)
– drizzle with white chocolate and place each plait in a bowl
– serve with extra fresh cherries and blueberries and the chilled vanilla cream (or alternatively, you could serve with ice cream)
NOTE 3: for a winter version, serve with custard, chocolate sauce or a caramel sauce!