Summary

Ingredients

• 80 g inerbread, (chocolate inerbread without wafers)
• 250 ml milk
• 200 g sour cream
• 2 tablespoon dessert sauce type: chocolate
• 1 glass sour cherries
• 2 tablespoon sugar
• 1 point sauce powder, type: vanilla
• some couverture, white

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Instructions

1. Cut gingerbread into pieces. Bring the milk to a boil. Add the gingerbread and stir in, remove from the hob and continue stirring until the gingerbread has completely dissolved. Let cool down.
2. Stir the sour cream and chocolate sauce into the cold gingerbread mixture and let cool down completely (about 20 minutes in the fridge).
3. Drain the sour cherries and collect the juice. Remove 6 tablespoons of 1/4 l of juice (fill up with water if necessary) and mix with sugar and vanilla sauce powder. Bring the remaining cherry juice to the boil, stir in the mixed vanilla sauce powder and bring to the boil. Add the cherries and let cool down a little. Spread the cherry sauce on dessert plates and serve the gingerbread cream on top. Serve garnished with grated couverture.