Summary

Ingredients

• 18 cannelloni
• 250 g ricotta
• 150 g cream cheese balance 12% fat
• 4 tablespoon sour cream, 10% fat
• 250 g poppy seed bakin
• 200 g apricot (s) soft, finely chopped
• 4 egg (s)
• 60 g suar
• 1 tablespoon vanilla sugar
• 500 ml milk, 1.5% fat
• some butter for the baking dish

Moreover:

• 200 g berries, frozen wild berries
• 1 jar morello cherries, without stones
• 1 tablespoon sugar
• 1 tablespoon vanilla sugar
• 400 ml cherry juice
• 1 packet custard powder, vanilla

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Instructions

1. Finely chop the apricots, mix the ricotta, cream cheese and sour cream with the poppy seed filling and the apricots. Grease the baking dish with butter. Put the ricotta and poppy seed mixture in a piping bag with a large perforated nozzle and fill the cannelloni with it. Now place the cannelloni side by side in the baking dish. Beat the eggs with sugar and vanilla sugar until frothy, stir in the milk and pour the egg milk over the cannellonis.
2. Bake in a preheated oven at 160 ° C for about 40-50 minutes until golden brown. Leave to stand in the open oven for approx. 10 minutes so that the egg milk can be absorbed well.
3. Leave to cool outside of the oven for another 10 minutes. F.
4. Catch the cherry juice for the berry groats, add water to 400 ml if necessary. Mix the vanilla pudding powder with the sugar and 4 tablespoon of the cold liquid until smooth. Bring the rest of the juice to the boil in a saucepan and stir in the mixed pudding powder with the whisk. Add the fruits and bring to the boil again while stirring. Transfer to a bowl and let cool down a little. Cut the cannelloni casserole into pieces and serve with the berry compote. Dust with powdered sugar if desired.
5. Variation: You can also replace the soft apricots with rum raisins!