Place the almonds on a baking tray and bake in a moderate to slightly hot oven for around 11 minutes or until the almonds are lightly golden. Bring out of the oven, leave to get cold and then chop up coarsely. Set aside. Grate the chocolate and set aside. Line a large baking tray with baking paper. Place the puff pastry on a lightly floured surface and roll it out into an oblong shape measuring 30x30cms. Using a sharp knife, cut the pastry into 2 equal parts thereby having 2 pastry sheets measuring 30x15cms. Place the pastry sheets next to eachother on the baking tray. Bake in a preheated moderate to slightly hot oven (170 degrees centigrade) for around 45 minutes or until the pastry is well risen and golden brown. Bring out of the oven and leave to get cold. Meanwhile, beat the cream in a chilled bowl until stiff peaks form. Flake the turkish delight with the tips of your fingers and gradually mix it into the cream with a spoon. Mix in half the chopped almonds and half the grated chocolate. Place one pastry sheet on a suitable serving plate. Spread two-thirds of the cream mixture neatly onto the pastry sheet. Place the other pastry sheet over the cream and press down lightly but firmly. Spread the remaining cream mixture over the top. Scatter over the remaining almonds and chocolate and then decorate with cherry halves. Keep in your referigerator until ready to serve.

Suggested accompanying wine: Grand vin de Hauteville Moscato – D.O.K. Malta Liqueur wine – 50cl


Serves 10

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