Stracchiatella cream with maraschino cherries

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 6
  • 1 glass (720 g) Morello cherries
  • 1/2 package Red fruit jelly powder
  • 2-3 TABLESPOONS Maraschino Liqueur
  • 3 TABLESPOONS Sugar
  • 75 g Dark chocolate
  • 350 g Mascarpone
  • 2-3 TABLESPOONS Lemon juice
  • 1 package Vanillin sugar
  • 250 g Whole milk yoghurt
  • 3 TSP San-Apart
  • 100 g Whipped cream

Directions

  1. 1

    Drain the cherries in a sieve, collect the juice and measure 250 ml. Stir 50 ml juice and red fruit jelly powder until smooth. Bring 200 ml juice, liqueur and 1 tablespoon sugar to the boil. Stir in the mixed powder, bring to the boil briefly and add the cherries. Chill the groats, stirring occasionally. Chop the chocolate finely and put 1 tablespoon aside for decorating. Mix mascarpone, lemon juice, 2 tablespoons sugar, vanillin sugar and yoghurt.

  2. 2

    Stir in San-Apart. Whip cream until stiff. Fold in cream and chocolate and fill into a large bowl. Chill the cream until the compote is also cold. Add part of the cherries to the cream, arrange the remaining cherries separately. Sprinkle with chocolate

  3. 3

    1 hour waiting time

Nutrition Facts

KCAL
540 kcal
CARBS
41 g
FATS
36 g
PROTEINS
6 g