Summary

Ingredients

• 500 g cherry (s), fresh, pitted, (sweet heart cherries)
• 125 ml water
• 100 g suar
• 15 g cornstarch
• 1 tablespoon kirsch
• 250 ml milk, (whole milk)
• 0.5 ½ pack custard powder, (vanilla)
• 2 tablespoon sugar
• 300 ml cream
• 1 pack cream stabilizer
• 2 tablespoon sour cream

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Instructions

1. Stone the cherries and place in a saucepan, mix with the water and bring to a boil. Then turn down the temperature and simmer gently for 10 minutes.
2. Mix the sugar with the cornstarch and stir into the cherries. Bring to the boil, stirring, until thick and remove from heat. Put in a bowl, let cool and then stir in the kirsch.
3. For the pudding, mix the powder with 2 heaping tablespoons of sugar and mix with some of the milk. Bring the remaining milk to the boil and stir in the mixture. Bring to the boil while stirring and remove from the stove. Place in a bowl, put a cling film directly on top of the pudding and also let cool down completely.
4. When both have cooled down, whip the cream with the cream stiffener until stiff, stir in the sour cream and vanilla pudding.
5. Then pour into dessert glasses, start with the cream and then add a layer of cherries. Add another layer of cream and cherries, finish with the cream. Now put in the fridge for about 1 hour so that it can cool down well.
6. If you like, you can serve the dessert with a cherry on top or a few flaked almonds. Depending on the size of the dessert glasses or dessert bowls, it makes 4-6 pieces.