Vanilla Pasta with Berry Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g morello cherries (or 1 lass)
- 10 g cornstarch
- 0.25 liter ¼ juice (cherry juice)
- 3 tablespoons water
- 50 grams sugar
- 300 g berries (frozen berry cocktail)
- 1 liter milk
- 1 packet vanilla sugar
- 10 g puddin powder, vanilla
- 200 g ribbon noodles
- Lemon balm
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Wash and stone cherries. 3 tablespoons. Mix water, starch and 25g sugar. Bring the juice to the boil, bind with the mixed cornstarch. Fold in the berries and cherries. 3 tablespoons Mix the milk, 25g sugar, vanilla sugar and custard powder.
- Bring the scraped out vanilla pod to the boil in the rest of the milk on 3 or automatic hob 12. Cook the pasta in it for 15-17 minutes on 1/2 or 3-4 hotplates while stirring. Serve with compote and lemon balm. Of course, you can also serve the vanilla pasta with apricot or plum compote.
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