Dessert
Festive fruit flan recipe.
9” Sponge flan case – ready made
1 tablespoon Amaretto – or a little more!
½ jar 340g Tiptree Morello Cherry Conserve
700g Mandarin Oranges in juice (from tin or jar)
150g Fresh Raspberries
1 tablespoon of Crème Fraiche – full fat
300 ml Fresh Double Cream
12 Cocktail Cherries – Maraschino flavour
1 small Orange
Dark chocolate decorations – we used matchsticks
Place Sponge flan on serving plate or cake board
Drain mandarins, place on kitchen paper and tea towel to absorb surplus juice
Brush base of flan with Amaretto
Put Morello Cherry into small bowl and stir briskly to soften texture then spread on flan
Whisk double cream until stiff then fold in the Creme Fraiche; cream should hold its shape.
Place mandarin oranges on jam, add raspberries. Pipe florets of cream round flan.
Decorate with grated orange zest, grated chocolate, chocolate matchsticks and snowmen - according to season
Finish with cocktail cherries so they glisten round the edge.
