John Myers
Angel Dream Cream on Amaretto Cherries with Almond Topping (Frank Reudenbach)
The perfect angel dream cream on amaretto cherries with almond topping (frank reudenbach) recipe with a picture and simple step-by-step instructions.
- 2 packet Cream cheese
- 2 cups Sweet cream
- 2 packet Cream stiffener
- 1 Pc. Egg yolk
- 110 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Food starch
- 1 Pc. Morello cherries glass
- 12 Pc. Spekulatius
- 50 g Sliced almonds
- 25 g Butter
- 6 tbsp Amaretto
- Mix the cream cheese, egg yolk and sugar with a hand blender. In a tall container, whip the cream with the cream stabilizer and vanilla sugar until stiff. Then put both in the cold for 2 hours. Then take the cream and cream cheese mixture out of the refrigerator and fold the cream into the cream cheese. Mix the cornstarch with 4 tbsp cherry juice from the glass. Bring the morello cherries to a simmer with their own juice, then add the cornstarch mixture and allow to thicken. Finally, add a dash of amaretto to taste and then let everything cool down.
- When serving, put a layer of cherries in the glasses, then a layer of the cream-cheese mixture, then spread the crumbled speculoos, then another layer of cream cheese.
- Finally, let 25 g butter melt in the pan and then add 50 g almonds, turn golden brown while turning, finally mix a heaped tablespoon of sugar into the almonds, stir for another 30 seconds, done. Put an almond topping on the last layer.
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