Summary

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

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Instructions

1. 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.
2. Fry the potato noodles in heated butter with sugar until golden brown, add flaked almonds, toast briefly.
3. Dust the potato noodles with cinnamon, serve with the morello cherries and ice cream and garnish with mint leaves.