Vanilla noodles with berry compote

Ingredients for 4 servings:

• 700 g morello cherries (or 1 jar)
• 10 g cornstarch
• ¼ liter of juice (cherry juice)
• 3 tbsp water
• 50 g sugar
• 300 g berries (frozen berry cocktail)
• 1 liter of milk
• 1 packet of vanilla sugar
• 10 g pudding powder, vanilla
• 200 g tagliatelle pasta
• Lemon balm
• 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and pit the cherries. Combine 3 tablespoons of water, cornstarch, and 25g of sugar. Bring the juice to a boil, then thicken with the cornstarch. Fold in the berries and cherries. Combine 3 tablespoons of milk, 25g of sugar, vanilla sugar, and pudding powder. Bring to a boil with the scraped vanilla pod in the remaining milk on heat setting 3 or automatic setting 12. Cook the pasta for 15-17 minutes on heat setting 1/2 or automatic setting 3-4, stirring continuously. Serve with compote and lemon balm. Of course, you can also serve the vanilla pasta with apricot or plum compote.