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–+ servings

Fresh Almond & Rose Water Cream with Cherries

serves 2–4
Print Recipe
Servings 4 servings

Ingredients
  

  • 200 g fresh cherries pitted and halved
  • 10 to 12 fresh green almonds thinly sliced or chopped
  • 125 ml Creme Fraiche
  • 125 ml Greek yoghurt
  • 1 to 2 rose water adjust to taste
  • 2 tsp mild honey plus extra to drizzle
  • pinch sea salt

Optional

  • chopped pistachios or crushed dried rose petals for garnish

Instructions
 

Prepare the fruit

  • Halve and pit the cherries.
  • Wash the almonds gently to remove surface fuzz. Slice thinly, including skin using a sharp knife

Make the rose cream

  • In a bowl, whip the cream lightly (or stir the yoghurt) until just thickened but still soft. Add the rose water, honey, and a pinch of salt. Taste and adjust sweetness or floral intensity.
  • Fold in the thinly sliced fresh almonds.

Assemble

  • Spoon the cream mixture into small bowls or glasses. Top with cherries. Drizzle a little honey over the top. Garnish with pistachios or rose petals if using.
  • Serve immediately or chill for 30 minutes for a firmer set.
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