Pitanga sorbet with cinnamon cream

Ingredients for 1 servings:

• 300 g Pitanga (Suriname cherry)
• 200 g sugar
• 200 ml water, optionally orange juice
• 1 cup whipped cream (200 g)
• e.g. powdered sugar
• n. B. Cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

First, make a sugar solution by boiling water or juice with sugar and letting it cool. Wash the pitanga and mash them one by one in the blender with your fingers, leaving the pit in your fingers to remove it. Once all the pitanga have been deseeded, add the cooled sugar solution and blend everything. The amount of sugar needs to be adjusted after blending, as pitanga are slightly acidic. Pour into a shallow metal bowl, cover with cling film or a silicone lid, and place in the freezer. As soon as it starts to freeze, stir three to four times every 20 minutes. Transfer the finished sorbet to an airtight container. It should be easy to portion and creamy. To serve, whip the cream until stiff peaks and sweeten with powdered sugar. Add a spoonful of cream to each portion of sorbet and sprinkle with cinnamon.