Rich, set chocolate cream with griottine cherries soaked in kirsch. Served with a buttery shortbread biscuit.
Break the chocolate into pieces if necessary and place in a bowl. Set aside.
Place the milk and the cream in a saucepan and bring to the boil.
Beat the egg yolks with the sugar until you obtain a light, fluffy mixture.
Once boiling, pour the milk and cream over the egg yolks and whisk to incorporate fully. Pour the mixture back into the saucepan and cook over a low heat. Stir constantly until the liquid thickens and coats the back of your spoon. If you have a thermometer, heat to 84'C.
Once cooked, pass the liquid through a sieve onto the broken chocolate. Stir gently until the chocolate has melted and is fully incorporated into the mixture.
Place a tablespoon of the cherries in the bottom of each ramekin and add a little of the kirsch.
Pour the chocolate cream into ramekins and then place in the fridge to set for at least 45 minutes.
Preheat the oven to 180'C.
Mix the flour, butter, salt and icing sugar together with your fingers until it becomes a crumble. Use your hands to gently make it into a dough. Roll into a cylinder using cling film and then place in the fridge for 15 minutes.
Once cool, cut the cylinder into discs around 5mm thick. Place on a baking sheet and bake for 12 to 15 minutes.
Once golden brown, use a pastry cutter to trim into perfect circles and dust with caster sugar whilst still warm.
To serve, dust with cocoa powder.
«Make sure when cooking the custard for the chocolate cream that you do not allow the mixture with the eggs to boil. If the cream boils the eggs will scramble and you will have to start from scratch!»