John Myers
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Flambéed Cherries with Muckefuck Ice Cream and Pumpernickel Crunsh
The perfect flambéed cherries with muckefuck ice cream and pumpernickel crunsh recipe with a picture and simple step-by-step instructions.
Cherries
- 1 a cup Pitted cherries (from the jar)
- 2 tsp Jam jelly jams
- 3 tbsp Sugar
- 20 g Butter
- 2 cl Kirsch
- 4 cl Cognac
Pumpernickel Crunsh
- 250 g Pumpernickel
- 3 tbsp Sugar
- 20 g Butter
Muckefuck ice cream
- 500 ml Milk
- 6 Pc. Egg yolk
- 125 g Sugar
- 1 Pc. Vanilla pod
- 150 ml Malt liqueur
Cherries
- Drain the cherries and collect the juice. Caramelize the sugar in a pan. As soon as the sugar is golden yellow, add the butter and stir until frothy. Now push the sugar mass into one half of the pan and carefully pour the cherry juice into the free half. Boil the liquid until the caramel has dissolved. Add the cherry jelly and cherries. Add the kirsch and cook until the liquid thickens. Put the hot cherries in a mason jar.
Pumpernickel Crunsh
- Cut the pumpernickel into small cubes and place in a heated pan with butter and fry in it. Add the sugar and let it caramelize. Put the mixture on baking paper and let cool down. When the mixture has cooled down, carefully crumble it.
Muckefuck ice cream
- Carefully whip the milk together with the egg yolk, sugar and the pulp of the vanilla pod over the water bath until a thick, frothy mass is formed. Add the Muckefuck liqueur (malt) and stir in carefully. Now let the mixture cool down and then let it freeze in the ice machine for 1 hour. Alternatively, the mass can be frozen in the freezer for at least 12 hours. Here, however, the mass should be stirred every hour.
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