Summary

Ingredients

• 90 g suar
• 4 tablespoon butter
• 150 g almond (s), chopped

For the cream:

• 300 g cream cheese (at least 60% fat)
• 150 ml milk
• 80 g suar
• 1 packet vanilla sugar
• 150 ml sweet cream
• 1 pack cream stabilizer
• 0.5 ½ glass sour cherries (720 ml), pitted

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Instructions

1. For the brittle, let the sugar caramelize over low heat while stirring. Now stir in the butter and almonds and don`t let the sugar get too dark, otherwise it will taste bitter. Immediately remove the pot from the stove. Pour the mixture onto baking paper, spread it on and let it cool down. Then break into pieces.
2. For the cream, stir the cream cheese with milk, sugar and vanilla sugar until smooth. Beat the cream with the cream stiffener until stiff and fold in the cream cheese.
3. Drain the cherries.
4. Fill the cream cheese mixture in layers with sour cherries and brittle into glasses - start with cherries and brittle and end with cream cheese. Garnish with brittle. Chill for approx. 2 hours until consumption.