Summary

Ingredients

• 500 g cherry (s), fresh
• 1 tablespoon butter
• 4 tablespoon honey
• 0.5 liter ½ cherry juice, unsweetened
• 3 carnation (s)
• 4 sticks cinnamon
• some butter-vanilla flavor
• Lemon juice
• Sweetener, liquid
• 50 g cream

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Instructions

1. Heat the butter in a saucepan and add the honey, let it caramelize slightly. Pour in the cherry juice and loosen the honey caramel. Add the cloves and cinnamon sticks and cook for 3 minutes. Add the pitted cherries and bring to the boil once. Season with vanilla flavor, lemon juice and sweetener, remove the cloves and cinnamon sticks.
2. Whip the cream until stiff, arrange the soup in plates and put a dollop of cream on each.
3. Serve cold or warm.