Summary

Ingredients

• 2 glasses morello cherries
• 1 point ice cream (Bourbon vanilla ice cream), possibly homemade
• 3 sheets gelatin
• Water for soaking
• 0.5 liter ½ red wine, dry
• 5 clove (s)
• 3 star anise
• 1 stick cinnamon, ground
• 1 vanilla pod (s)
• 1 lemon (s), untreated
• 1 cup whipped cream
• 1 pinch (s) powdered sugar (to taste)
• 2 tablespoon pistachios, chopped, unroasted

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Instructions

1. Put the spices in a tea infuser. Drain the cherries, put the juice in a saucepan with the red wine and the tea infuser. In addition, the pulp of the vanilla and the pod itself as well as the sliced lemon (complete with the peel, remove the seeds beforehand).
2. Boil up once and then only let it simmer slightly, possibly stir in some powdered sugar with the whisk, then the gelatine that was previously soaked in cold water and squeezed out. Stir over low heat until the gelatin is dissolved. Then remove the vanilla pod, lemon wedges and the tea infuser with the spices, then add most of the drained cherries, some set aside for decoration.
3. Place 1 - 2 scoops of ice cream in the middle of a dessert plate, place a couple of (cold) cherries on top, take the hot cherries out of the pot with a slotted spoon and serve as a wreath, sprinkle sparingly with some finely chopped chocolate shavings. Cover each with a dollop of cream.
4. Drizzle a few tablespoons of the thickened cooking liquid over the cream, then a few finely chopped pistachio nuts. Serve immediately.