Sweet sausage with sour cherries and caramel
180 g plain biscuits (petit -beurre)
125 g soft butter
2 tablespoons of cocoa
5 tablespoons icing sugar
4-6 tablespoons of sour cherries in liqueur (recipe) or sour cherry jam
3-5 tablespoons syrup of sour cherries (or cognac + syrup of sour cherry jam)
60 g chopped almonds
1 tablespoon butter
2 tablespoons sugar
Start with the caramelized almonds. To do this, put the sugar in a pan. Let it melt and slightly caramelize. Add the melted and still hot butter. Shake vigorously to make a smooth amber caramel. Tip in the almonds and stir well. While the caramel is still hot, spread the almonds on a sheet of baking of paper. Leave aside to cool.
Break the biscuits into small pieces in a bowl. Add the vanilla, sugar, chopped caramelized almonds, sour cherries in liqueur (or jam) and cocoa. Bind it all with the sour cherry syrup and butter.
Stir the ingredients with a wooden spoon or by hand until blended. Place the batter on a sheet of transparent film. Shape a compact long sausage. Then, roll it in icing sugar and wrap tightly in the transparent film. Refrigerate for several hours.
Just before serving, cut the sweet sausage into slices about 1 cm thick.