Name: Salted dark chocolate namelaka
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: For the namelaka: ,dark chocolate, chopped 200g,milk 3⁄4 cup,honey 2T,gelatine powder 2 1⁄2 t,pouring cream 1 1⁄2 cups,Maldon salt, a pinch ,For the vanilla cream: ,pouring cream 2cups,Woolworths vanilla paste 2T,freshly grated nutmeg, a pinch ,Maldon salt, a pinch ,For the poached plums: ,sugar 250g,water 1cup,lemon, zested and juiced 1,plums 6, cocoa, for dusting

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Salted dark chocolate namelaka

10 minutes

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Cherry and chocolate peanut-butter sundae

5–10 minutes (if using frozen cherries)

Cherry and chocolate peanut-butter sundae

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 10 minutes’ chilling time for the glasses

Cooking Time 5–10 minutes (if using frozen cherries)

Ingredients

400 g fresh or frozen cherries
3 tablespoons maple syrup
2 tablespoons smooth peanut butter
1 tablespoon cocoa powder
a big pinch of flaky sea salt
8 scoops vanilla ice cream or frozen yoghurt, about 1 × 400 ml tub (vegan if needed)

Method

1. If you have 400g fresh cherries, congratulate yourself, then stone and halve them and set aside. If you are using frozen cherries, put them into a small saucepan with 1 tablespoon maple syrup and cook on a medium–low heat until they are warm and soft, still with a little liquid. Remember the liquid will thicken as they cool.

2. In a bowl, whisk together 2 tablespoons smooth peanut butter with 2 tablespoons maple syrup (or all 3 tablespoons if using fresh cherries), 1 tablespoon cocoa and a big pinch of flaky sea salt. You might need to add a little water here if your peanut butter is thick.

3. To assemble the sundaes, get yourself 4 glasses or bowls, scoop some cherries into the bottom of each glass, then add a scoop of ice cream, the peanut chocolate sauce, more cherries, another scoop of ice cream and the rest of the cherries and chocolate sauce.

Extracted from ‘Easy Wins: 12 flavour hits, 125 delicious recipes, 365 days of good eating’ by Anna Jones (Fourth Estate). Photography by Matt Russell.

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Ingredients

Method