A simple and tasty summer treat using the Falcon Bake Pan, Prep Set and Bowls.
- 18 oz. pitted dark sweet cherries
- 6 tbsp. sugar
- 3 cups heavy cream, very cold
- 1½ can sweetened condensed milk
- 3 tbsp. water
- 1½ tsp. pure vanilla extract
- 6 oz. bittersweet chocolate chunks
- Pinch of sea salt
Combine the cherries, sugar, sea salt and 2 tablespoons water in our large Bake Pan. Bring the mixture to a boil then reduce heat and simmer, stirring often, until the cherries break down and the liquid turns to a thick syrup. Transfer to one of our mixing bowls and refrigerate for about 15 mins or until cool.
Using an electric mixer, beat the cream, condensed milk, and vanilla in a large bowl on medium-high until it holds shape, 3 to 4 minutes. Gently fold in the chocolate chunks.
Fold the cream into the cherry mixture in our Bake Pan or Serving Tray. Cover tightly with plastic wrap and freeze for at least 5 hours or until firm. Remove from the freezer 15-20 mins before serving in our 12cm bowls.