Sweet Pixie Hats
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 680 g morello cherries
- 2 tablespoon cornstarch
- 1 packet vanilla sugar
- 500 g potato noodles
- 2 tablespoon butter
- 2 tablespoon sugar
- 4 tablespoon almond flakes
- 1 pinch (s) cinnamon
- 6 scoops ice cream (vanilla)
- some mint
Print Recipe
Pin Recipe Instructions
- Drain the morello cherries while collecting the juice. Mix the juice with cornstarch and bring to the boil in a saucepan, add the cherries and vanilla sugar and heat briefly.
- Fry the potato noodles in heated butter with sugar until golden brown, add flaked almonds, toast briefly.
- Dust the potato noodles with cinnamon, serve with the morello cherries and ice cream and garnish with mint leaves.
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