Cherries Jubilee Recipe - Great British Chefs

Ingredients

• 250g of cherries
• 75g of caster sugar
• 2 strips of lemon peel
• 150g of cherries in light syrup, puréed
• 1/2 tbsp of cornflour, dissolved in a tbsp of water
• 2 1/2 tbsp of cherry brandy
• 250g of natural yoghurt
• 2 vanilla pods, split and seeds discarded
• 65g of caster sugar
• 500ml of double cream
• 2 gelatine leaves, soaked in cold water
• 12 ginger biscuits