There is nothing more soothing than having a sassy catch-up with my dear friend Shade-ra Parks. Particularly after her stellar performance on this week’s housewives, letting Porsha plant herself directly under a bus whilst chugging back wine.
This, my friends, is peak Phaedra and this is why we are the absolute best of friends. Wine and shade.
I first met Phaedra while she was in law school. As you can probably guess, I was running a scam pretending to be a lecturer – fun fact, my lawyer lecturer persona inspired Annalise Keating. Phaedra, as my brightest and shadiest student uncovered my duplicity and forced me out of the profession.
Being such a sweet christian girl however, Phaedra took me under he wing and taught me to lead a good, southern christian life whilst also being hella sexy.
Given Phae has been so busy lately with the boys, her business and general feuding with her Atlanta friends, I haven’t seen her since Apollo went to priz. It was such a treat to reconnect, catch-up and most importantly talking about the remainder of the season over a delicious Parphaedra Parks.
Being as Phaedra is literally the sweetest thing in the world, I first whipped this up to show my appreciation and make up for the fact that I am not as kind as her. That said, she is sweet but she is also great at throwing shade and is a little nutty, so I had to include some cherry and almonds to get the point across.
And to elevate the flavour – enjoy!
150g dark chocolate
1 gelatine leaf
2 egg yolks
75g caster sugar
100g almonds, chopped and toasted
100g pitted cherries, halved
Bring half a cup of cream to the boil in a small saucepan over medium heat. Once boiling over like an international holiday of a housewives franchise, remove from the heat and whisk through the chocolate and gelatine leaf until smoothy and glossy. Set aside to get chill.
Whisk the remaining cream in a large bowl until the ribbon stage. In another bowl – I know, another – mix the eggs and sugar in a stand mixer until light and fluffy.
Fold the chocolate mix into the eggs until smooth, then fold in the cream, almonds and cherries. Transfer to a lined 25cm square cake tin, smooth the top, cover and freeze overnight.
The nek day – as the kids said a few years back – cut into portions. Serve … and devour.