Again, this recipe is from Jason Atherton and make use of the unused of the Warm Vanilla Rice Pudding. It’s rice pudding sitting in a pool of cherry soup, beautiful and enticing. I like it and am certain that you will like it too.
50ml whipping cream, lightly whipped
1/2 quantity rice pudding
215g ripe cherries, pitted and roughly chopped
75ml sugar syrup (100g water, 60g sugar or less, lemon juice)
2 tbsp kirsch
Line 2-3 2.5 inch pastry rings with plastic wrap and place on a plate. Fold the whipped cream into the rice pudding. Divide it between the pastry rings. Cover the rings with plastic wrap, chill until set.
Put the cherries and sugar syrup in pan. Simmer for 4-6 minutes until the cherries are soft. Blend the syrup and kirsch to very fine puree. Sieve through a strainer. Cool completely, then cover the bowl with plastic wrap and chill.
Unmold the puddings by inverting into chilled bowls and peeling off the plastic wrap, then lift off the pastry rings. Serve at once.