Summary

Ingredients

• 500 g cranberries, sorted
• 300 g suar
• 2 tablespoon cornstarch
• 1 cup cream, whipped until stiff
• Chocolate, grated

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Instructions

1. Heat the lingonberries in very little water with the sugar, stir carefully so that the berries are not crushed. Stir the cornstarch with enough water until smooth, pour in and thus bind the cranberry juice.
2. Fill the groats into suitable soup cups or molds and let them cool in the refrigerator. Then turn it out onto a dessert plate, garnish with cream and sprinkle with the grated chocolate.