John Myers
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Cherry Ragout with Biscuit and Ice Cream
The perfect cherry ragout with biscuit and ice cream recipe with a picture and simple step-by-step instructions.
Bisquit batter
- 4 Eggs separated
- 2 tbsp Water cold
- 140 g Sugar
- 1 packet Vanilla sugar
- 70 g Flour
- 60 g Strength
- Icing sugar for dusting
Cherry ragout
- 500 g Sour cherries from the glass
- 500 ml Cherry juice
- 2 tbsp Strength
- 2 tbsp Sugar
- 0,25 tsp Ginger bread spice
Choice nuts + ice cream
- 8 Bullets Choice nut ice cream
- 80 g Chopped nuts
- 1 tbsp Sugar
- 1 Vanilla sugar
Biscuit
- Preheat the oven to 175 ° C
- Beat the egg whites with cold water until they are very stiff. Gradually withhold sugar and vanilla. Fold in egg yolks on the lowest setting. Sieve the flour and starch over it and fold in carefully. Spread the dough on a baking tray lined with baking paper and bake for about 20-25 minutes. Let cool down and cut out stars in different sizes with a cutter and dust with powdered sugar.
Cherry ragout
- Mix 100ml of the cherry juice with the sugar and starch. Bring the remaining juice with the spice to the boil, thicken with the starch mixture and add the cherries. Should then have the consistency of the pudding.
crispy choice nuts
- Roast the chopped nuts with sugar and vanilla sugar in a pan / caramelize. Let cool down.
Serving
- Arrange cherries, ice cream and biscuit stars on a plate and sprinkle with the nuts.
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