Cherry Brittle Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 glass morello cherries
- 2 packs cream cheese, Philadelphia (a 00 g) or No Name
- 100 g suar
- 1 egg yolk
- 2 packs whipped cream
- 3 packs cream stabilizer
- 2 packs vanilla sugar
- 10 g butter
- 100 g almond (s), flaky
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Drain and drain the cherries.
- Place Philadelphia, 100 g sugar, egg yolks, 1 packet of cream, 1 1/2 cream stiffener and vanilla sugar in a mixing bowl and mix with the mixer.
- Beat the rest of the cream with the rest of the cream stiffener until stiff, then slowly add to the mixture.
- Melt the butter in a pan and add the sugar, caramelize lightly. Add the almonds and keep stirring so that nothing burns. CAUTION HOT!
- Put half of the cream in a bowl, put the cherries on top and then spread the rest of the cream over it. Let the almond brittle cool down a bit and then spread it on the cream. Let cool down a little and then put in the fridge for at least 2 hours.
- In my opinion, the cream looks best in a round glass bowl.
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