One of our favourites, and yes we did use this a few
years ago. We thought you probably deserved a good dessert and this one is quick
to assemble, not too heavy and quite delicious. Probably due to the alcohol
content.
125g blanched almonds - 30g butter - 1 tablespoon
sugar (vanilla sugar would be good) - 18 sponge fingers, broken in half - 90ml
of fairly sweet sherry - Juice of 2 oranges, sweetened with 1 tablespoon of
sugar - a glass of brandy - 250g whipped cream
Fry the almonds in the butter till toasted, throw the
sugar over them, shake and turn onto a plate to cool. They will have a toffee
coating. Put the sponge fingers into a large glass bowl about half an hour
before you start dinner and pour on the sherry, brandy and orange juice. Leave
to soak while you eat. Whip the cream till it just holds a peak and, just
before you are about to serve it, pour it over the sponge fingers. Sprinkle
over the almonds and enjoy
© John & Lynne
Ford, Adamastor & Bacchus 2016
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