Almond cream – cherry dessert

Ingredients for 5 servings:

• 1 pack of pudding powder, semolina/almond (substitute vanilla pudding + 1 tbsp. semolina)
• 400 ml milk
• 3 tbsp sugar
• 50 ml Amaretto
• 200 ml whipped cream
• 100 g almond(s), ground
• 4 sheets of gelatin
• 2 tbsp Amaretto
• 1 jar of cherries (approx. 700 grams)
• 2 tbsp rum
• some starch flour (cornstarch approx. 1-2 tbsp.)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the custard powder with a little milk until smooth and stir into the boiling milk. Cook while stirring until custard is reduced, then stir in the sugar and Amaretto and allow to cool. Soften the gelatine. Whip the cream until stiff, mix with the almonds and mix into the cold custard. Squeeze out the gelatine and warm it with 2 tablespoons of Amaretto (do not boil) and stir into the cream (sweeten a little more if necessary). Divide the cream between bowls and chill for about 2 hours. In the meantime, heat the cherries with juice and stir in the cornstarch, which has been mixed with rum and a little water until smooth. Bring to the boil briefly, cool, then spread over the cream.