Summary

Ingredients

• 100 g chocolate, white
• 1 cup crème fraîche
• 200 ml cream
• 1 packet vanilla sugar
• 2 sheets gelatin
• 1 tablespoon corn starch
• 100 ml cherry juice, e.g. from the cherries from the glass
• 1 glass cherry (s)

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Instructions

1. First place the 2 sheets of gelatine in lukewarm water for 10 minutes and let them soften. In the meantime, put 200 ml of cream in a saucepan and only add 80 g of the white chocolate, as the rest will be needed later. Then add 1 packet of vanilla sugar, stir with a whisk and dissolve. The mixture needs to be brought to the boil once and then immediately removed from the stove.
2. When the cream has stopped boiling, add the crème fraîche and mix well. Then add the gelatine leaves and dissolve. The mixture is poured into small glasses and placed in the refrigerator. The glasses must not be completely full, as something is still being poured on them. The glasses are now placed in the refrigerator for 3 hours.
3. After the 3 hours, pour the cherries through a sieve and collect the juice. Now spread a few cherries on the cream and measure out 100 ml of the juice. Put the cornstarch in a cup and add about 3 tablespoon of the 100 ml cherry juice and stir everything until smooth. Now bring the juice to the boil and add the starch-juice mixture. Then bring to the boil again and distribute on the cherries. The dessert is then placed in the refrigerator again for about 30 minutes.