Black Forest cherry dessert

Ingredients for 6 servings:

• 600 g sour cherries from the jar, well drained
• 250 ml red wine
• 30 g sugar
• 25 g cornstarch
• 100 ml cherry brandy
• Chocolate shavings
• 300 ml milk
• 100 g sugar
• 1 vanilla pod(s), including the pulp
• 3 egg yolks
• 1 egg(s)
• 8 g cornstarch
• 4 sheets of gelatin
• 500 ml cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

also enough for 8 portions

Bring the red wine, sugar, and cornstarch to a boil. Stir in the drained cherries. Allow to cool slightly, then stir in the kirsch. Serve in dessert bowls. For the cream, bring the milk, vanilla seeds, and sugar to a boil. Mix the eggs and cornstarch in a saucepan. Whisk the hot milk into the egg mixture on the stovetop until it just begins to boil. Then stir in cold water until cold. Whisk the cream until very stiff and stir well into the cooled egg mixture. Soak the gelatine in cold water, then whisk it into the cream. Allow to cool in the refrigerator until almost solid. Fill a piping bag with the cream and pipe it onto the cherries. Decorate with chocolate shavings.