Summary

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

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Instructions

1. Drain the cherries, collecting the juice.
2. 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.
3. Bring the milk to the boil, remove the saucepan from the stove. Stir in the poppy seeds, leave to soak for about 30 minutes.
4. Chop the almond kernels.
5. 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.
6. Layer the cream and cherry compote alternately in four glasses. Chill for about 1 hour.
7. Roast the almond flakes without fat and sprinkle them over the dessert just before serving.