Black Forest Cherry Dessert

Ingredients for 4 servings:

• 1 jar of sour cherries (680 g each)
• some cinnamon
• 1 packet of vanilla sugar
• 250 ml whipped cream
• 2 tbsp powdered sugar
• 4 tbsp cherry brandy
• 4 sheets of white gelatin
• 400 ml whipped cream
• 3 tbsp sugar
• 1 vanilla pod(s)
• 200 ml whipped cream
• 80 g dark chocolate
• e.g. almond brittle or almond flakes
• e.g. chocolate
• n. B. mint leaves

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 5 minutes

Cherry ice cream with panna cotta on chocolate sauce

For the cherry ice cream: Place the cherries in a saucepan with their juice and a little cinnamon and puree. Bring to a boil and reduce. Cool and puree again, then pass through a fine sieve. Makes about 250 ml. Whip the cream with the vanilla sugar and the powdered sugar until stiff peaks form and stir into the cherry mixture along with the kirsch. Place in the freezer and stir well at intervals. Or place in an ice cream maker. For the panna cotta: Soften the gelatine in cold water. Bring the cream to a boil with the split vanilla pod and the sugar. Allow to cool slightly. Remove the vanilla pod, scrape out the seeds, and add it back to the cream. Squeeze out the gelatine and dissolve it in the still-warm cream. Pour into four small molds and refrigerate. For the chocolate sauce: Heat the cream and dissolve the chocolate in it. Allow to cool. To serve, arrange the panna cotta, cherry ice cream and chocolate sauce nicely on a plate and decorate as desired.