This version of white Christmas is given an adult edge with the addition of dried sour cherries, citrus rind and a hit of liqueur. One for the grown-ups.
50 gm natural almonds
150 ml pouring cream
40 ml Grand Marnier
Finely grated rind of 1 lemon and ½ orange
600 gm couverture white chocolate, finely chopped (see note)
100 gm rice puffs
60 gm dried sour cherries
50 gm glacé orange, diced
makes about 30 pieces
Preheat oven to 180C and line a 13cm x 23cm cake tin with baking paper. Spread almonds on an oven tray and roast until darkened (4-5 minutes), cool to room temperature, then coarsely chop and set aside.
Bring cream, Grand Marnier and rinds just to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate and stand for 5 minutes, then stir until smooth.
Combine rice puffs, sour cherries, almonds and ½ tsp sea salt in a bowl, add chocolate mixture and combine well, then spoon into cake tin, press top to smooth and refrigerate until set (1 hour).
Cut into pieces with a hot, wet knife and store refrigerated in an airtight container for up to a month.
Note Couverture white chocolate and dried sour cherries are available from select delicatessens.
This recipe makes about 30 pieces.