Poppy Seed Cream with Punch Cherries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass cherry (s), (370 ml)
- 5 tablespoon sugar
- 1 piece (s) star anise
- 1 stick cinnamon
- 1 tablespoon cornstarch
- 4 tablespoon rum
- 50 ml milk
- 25 g poppy seeds, round
- 2 tablespoon almond (s), skinless
- 200 g mascarpone
- 200 g quark
- 1 packet vanilla sugar
- 100 ml cream
- 2 tablespoon almond flakes
Print Recipe
Pin Recipe Instructions
- Drain the cherries, collecting the juice.
- Put juice, 2 tablespoons of sugar and spices in a saucepan and bring to the boil. Mix the starch and rum until smooth, stir into the boiling juice. Simmer for approx. 1 minute while stirring. Fold in the cherries and let the compote cool.
- Bring the milk to the boil, remove the saucepan from the stove. Stir in the poppy seeds, leave to soak for about 30 minutes.
- Chop the almond kernels.
- Mix the mascarpone, quark, 3 tablespoon sugar, vanilla sugar, poppy seed milk and chopped almonds together. Whip the cream until stiff and fold in. Remove the spices from the compote.
- Layer the cream and cherry compote alternately in four glasses. Chill for about 1 hour.
- Roast the almond flakes without fat and sprinkle them over the dessert just before serving.
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