Tasmanian dairy produce is just about the best you can get anywhere in the world, so why come all this way and not take advantage of it? This desert is a bit of a calorie killer but hey, what the hell. It’s dead easy, but you’ll need a thermometer. Use two lemons if you like a subtle lemon flavour, or three or more for a zing. I like using frozen sour cherries to cook with – fresh cherries should be eaten fresh.
- 875 mL/11/2 pt double/thick cream (35 per cent fat content)
- finely grated zest and juice of 2–3 lemons
- 170 g/6 oz caster sugar
- Poached cherries
- finely grated zest of 1/2 orange
- 200 mL/7 fl oz red wine (Shiraz or Cabernet Sauvignon)
- 1/2 stick of cinnamon
- 1 clove
- 1 teaspoon caster sugar, plus extra, if needed
- 200 g/7 oz frozen black sour cherries, defrosted
* You can also make moulds from 60 mm/3 in diameter PVC pipe from a hardware shop cut to depths of 30 mm/11/4 in. Sand the edges and then seal the bottoms with plastic cling wrap.
In a saucepan, heat the cream to 75°C/165°F. Remove from the heat and cool to 65°C/150°F.
Add the lemon zest, juice and sugar to the cream mixture and mix well. Allow to cool, then pour into six 3/4-cup capacity moulds (cups or glasses will do if you don’t have moulds*). Place on a tray and put in the refrigerator to set, about 4 hours.
When ready to serve, carefully up-end the moulds over serving plates and give them a shake; the creams should just slip out. If this proves difficult, run a small knife around the edge of the mould to release the cream and try again. Serve with poached cherries.
To poach the cherries: place the zest, wine, cinnamon, clove and sugar in a saucepan, and bring to a simmer. Add the cherries, bring to the boil, and taste for sweetness. If necessary, add a little more sugar to neutralise the tannin of the wine, but retaining some zing. Simmer for 5 minutes, then cool.
Serve each lemon cream accompanied by 5–6 cherries. Drizzle a little of the syrup over each one.