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
Cinnamon Cream with Cherries
Cinnamon Cream with Cherries

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle some cinnamon on top and serve immediately.
  5. E 3 g
  6. F 10 g
  7. KH 24 g

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