Cinnamon Cream with Cherries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass morello cherries or cherries (350 ml)
- 0.5 ½ lemon (s), organic
- 2 tablespoon cornstarch
- 250 g thick milk, yohurt or firm sour cream
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- 100 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Drain the cherries on a sieve and collect the juice. Peel the hot washed lemon thinly in a spiral and stir the cornstarch with a little juice until smooth.
- Bring the remaining juice to the boil, pour in the starch while stirring and bring to the boil again. Fold in the cherries and let everything cool down, remove the lemon peel.
- Mix the sour milk (or yoghurt or sour cream) with the sugar and season with the cinnamon. Fold in the whipped cream and serve on plates with the cherry compote.
- Sprinkle some cinnamon on top and serve immediately.
- E 3 g
- F 10 g
- KH 24 g
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