Summary

Ingredients

For the cream:

• 0.5 ½ vanilla pod (s)
• 150 ml milk
• 350 ml cream
• 30 g powdered suar
• 100 g marzipan paste
• 4 egg yolks
• 4 teaspoons sugar, brown

For the compote:

• 15 g iner root
• 2 clove (s)
• 1 stick cinnamon
• 50 g suar, brown
• 100 ml red wine, dry
• 75 ml port wine, red
• 1 glass sour cherries
• 1 tablespoon cornstarch

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Instructions

1. For the cream, cut the vanilla pod in half lengthways and scrape out the pulp. Heat the vanilla pulp, milk, cream and powdered sugar to lukewarm. Puree with marzipan and egg yolk in a blender and let rest for 30 minutes so that the foam that has formed collapses.
2. Pour the mixture through a fine sieve into the molds and place in the drip pan of the oven. Pour in so much boiling water that the molds stand in the water as wide as a finger. Let it set in a preheated oven at 120 degrees (convection not recommended) for about 1 hour. The time depends on the filling level in the molds. To be on the safe side, test by finger pressure. The mass should feel elastic, but no longer fluid. Let cool on a rack and then chill.
3. For the spicy cherries, cut the ginger into fine slices. Cover and bring to the boil with the cloves, cinnamon stick, sugar, red wine and port wine and simmer over a mild heat for 5 minutes. Drain the cherries well, stir in and bring everything to a boil again. Mix the starch with a little water and use it to thicken the cherries. Let cool down and chill. Remove the spices from the cherries.
4. Sprinkle brown sugar on the cream and caramelize immediately with a burner. Serve with the cherries.