This recipe has been adapted and improved since its invention for Queen Victoria's Jubilee celebration.
Ingredients
- 1 tbsp arrowroot
- 150ml crème de cassis
- Grated zest and juice of 1 orange
- 500g whole cherries, stalks removed
- 500g vanilla ice cream
Method
- 1. Measure out 100ml water and mix 1 tablespoon with the arrowroot to form a paste. Add the rest of the water to a pan with the cassis, orange zest and juice. Bring to the boil and stir in the paste. Stir until thick and clear.
- 2. Add the cherries and heat for 3 minutes. Scoop the ice cream into bowls and spoon over the sauce.
Nutritional info
Per serving: 417kcals, 10.9g fat (7.6g saturated), 5.7g protein, 52.9g carbs, 48g sugar, 0.2g salt
Chef's tip
Arrowroot thickens the sauce without cloudiness, but you can use cornflour instead.