Pumpernickel Cream with Morello Cherries and Mint Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g morello cherries, (lass)
- 80 g suar
- 1 tablespoon pudding powder, vanilla
- 1 stick cinnamon, clove, vanilla
- 250 g cream cheese
- 90 g suar
- 100 g pumpernickel, round
- 50 g chocolate, finely chopped
- 150 ml cream
- 1 packet vanilla sugar
- 0.5 ½ bunch basil
- 3 sprigs mint
- 2 tablespoon pine nuts, toasted
- 3 tablespoon honey
- 2 tablespoon parmesan, grated
- 80 ml olive oil, mild
- 1 tablespoon powdered sugar
- Mint, for decoration
Print Recipe
Pin Recipe Instructions
- Drain the morello cherries and collect the juice.
- Caramelize the sugar in a saucepan, deglaze with the cherry juice, add the cinnamon stick, opened vanilla pod and clove. Simmer over low heat. Bind with the mixed starch, i.e. the pudding powder. Finally add the cherries. Let cool down.
- Mix the cream cheese, sugar, vanilla sugar, pumpernickel and chocolate in a bowl. Whip the cream until stiff and fold in carefully. Put in a cool place.
- Put the basil leaves, honey, plucked mint, powdered sugar, pine nuts, parmesan and olive oil in a blender and puree finely.
- Serving:
- Pour the cream in layers into a glass using a piping bag and cherries.
- Decorate with mint pesto and fresh mint.
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