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)
Vanilla Pasta with Berry Compote
Vanilla Pasta with Berry Compote

Instructions

  1. 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.
  2. 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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