Black forest compote
This simple black forest compote is made with morello cherries, and uses pectin to help the gel set without needing too much sugar. It makes a great sweet-and-tart topping for chocolatey desserts.
- Total:
Ingredients
- 50g of cane sugar
- 3g of pectin
- 250g of Morello cherry purée
- 10ml of water
- ½vanilla pod, seeds scraped out
- 50g of fresh morello cherries, chopped
- 10g of lemon juice
Instructions
Step 1
Mix the sugar and pectin together and set asideStep 2
Add the cherry purée, water, scraped vanilla seeds and Morello cherries to a pan and slowly bring to the boil. Whisk in the sugar and pectin mixture and the lemon juice, then allow to re-boil for a few minutesStep 3
Set aside to cool, and use in cakes, macarons and for topping any desserts you like. We added a spoonful of the black forest compote to a little pot of Pots & Co 70% Chocolate Ganache and finished it with some grated chocolate