Cherry Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter cherry juice
- 100 g suar
- 2 sachets pudding powder, vanilla
- 400 ml sweet cream
- 1 vanilla pod (s)
- 1 glass morello cherries
Print Recipe
Pin Recipe Instructions
- Mix some of the cherry juice with the pudding powder and set aside. Bring the rest of the cherry juice with the pulp of the vanilla pod to the boil. Add sugar and stir until the sugar has dissolved, then add the mixed pudding powder and bring to the boil until it becomes thick. Chill in the fridge!
- When the pudding mixture is cold, whip the cream until stiff and carefully fold it into the pudding mixture.
- Pour the cream and cherries into glasses in layers, garnish with chocolate sprinkles if you like!
- The cream is easy to prepare the day before and it still tastes delicious after 2 days.
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