Pineapple – Cherry – Coconut – Mug
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 glasses morello cherries
- 3 tablespoon cornstarch (0 g)
- 60 g suar
- 125 g suar
- 8 tablespoon rum
- 0.5 ½ lemon (s), untreated, the zest it
- 2 cans pineapple rings
- 2 tablespoon desiccated coconut
- 1 kg low-fat quark
- 3 packs vanilla sugar
- 400 g whipped cream
Print Recipe
Pin Recipe Instructions
- Drain the cherries, catching the juice. Mix 6 tablespoons of juice and the starch until smooth. Bring the rest of the juice, 60 g sugar, 5 tablespoons rum and lemon zest to the boil. Stir in the starch and simmer for about 1 minute. Remove the lemon peel. Fold in the cherries and let them cool.
- Drain the pineapple while collecting the juice. Cut 1 pineapple ring into pieces. Quarter the remaining rings, drizzle with the rest of the rum.
- Roast the desiccated coconut, leave to cool. Mix the quark, 125 g sugar, vanilla sugar and approx. 200 ml pineapple juice until creamy. Whip the cream until stiff, fold in.
- Layer the quark cream, cherries and pineapple quarters in a glass bowl. Put some cherry compote on top. Sprinkle with pineapple pieces and desiccated coconut. Put in a cool place.
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