in Dessert Recipes

Cherry juice – rose wine dessert

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Ingredients for 2 servings:

  • 200 ml cherry juice
  • 300 ml wine (rosé wine)
  • 40 g cornstarch
  • 4 tsp raw cane sugar
  • Cinnamon or vanilla
  • Desiccated coconut, for garnish

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 15 minutes

tangy – fresh, dairy-free, egg-free, jelly

Take a little of the rosé wine to mix the cornstarch. If you like, you can also use cream pudding mix instead of the cornstarch. Bring the cherry juice and the remaining rosé wine to a boil, add the sugar, and mix. Heat thoroughly. Add the mixed cornstarch and stir well. Bring back to a boil briefly. Immediately pour into bowls and let cool. Garnish with a few coconut crumbs. Delicious with vanilla ice cream. Wonderful as a base for red creams.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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