John Myers
Christmas Star …
The perfect christmas star … recipe with a picture and simple step-by-step instructions.
- 80 g Tk sour cherries
- 1 tablespoon Sugar
- 1 tablespoon Rum
- 1 teaspoon Food starch
- 50 g Sugar
- 100 g Spiced speculoos
- 3 leaf Gelatin white
- 250 g Mascarpone
- 125 g Quark
- 2 tablespoon Sugar
- 0,5 Vanilla pod
- 0,25 teaspoon Ground cinnamon
- 1 Knife point Ground cardamom
- 1 Knife point Ground cloves
- 100 g Whipped cream
- 1 packet Cream stiffener
- Ground cinnamon
- Thaw sour cherries. Mix with sugar and rum and let it steep for a while. Pour the cherries into a colander. Collect the juice. Mix the cornstarch with a little water until smooth. Heat the juice. Add the mixed cornstarch and bring to the boil briefly while stirring. Take off the stove. Mix in the cherries. Let cool down.
- Melt the butter in a saucepan. Put the speculoos in a freezer bag and grind finely with a rolling pin. Mix the biscuit crumbs and butter well. Place three star-shaped (or other) dessert dishes on a board lined with baking paper. Spread the biscuit mixture on the base and press down. Refrigerate.
- Soak gelatine in cold water. Mix the mascarpone with the quark and sugar until creamy. Scrape the pulp from the vanilla pod. Stir in the spices. Express the gelatine well and dissolve it. Stir under 2 tablespoons of the mascarpone cream. Add to the rest of the cream and stir in well. Beat the cream with the cream stiffener until stiff. When the mascarpone cream starts to gel, fold in the cream.
- Put some cream on the biscuit base. Spread the cherries in the middle. Spread the rest of the cream on top and smooth it out. Chill for about 4 hours (or overnight).
- Run a knife along the edge of the tartlets. Carefully remove the tartlets from the molds and place on dessert plates. Dust some cinnamon over it. Garnish the plate according to your mood or occasion.
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