in Dessert Recipes

Cinnamon cream with cherries

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Ingredients for 4 servings:

  • 1 jar of morello cherries or imperial cherries (350 ml)
  • ½ lemon(s), organic
  • 2 tbsp cornstarch
  • 250 g curdled milk, yogurt or thick sour cream
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 100 ml whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the cherries in a sieve and collect the juice. Peel the hot lemon, rinsed with hot water, and thinly spiralize it. Blend the cornstarch with a little of the juice until smooth. Bring the remaining juice to a boil, add the cornstarch while stirring, and bring back to a boil. Fold in the cherries and let everything cool. Remove the lemon zest. Mix the soured milk (or yogurt or sour cream) with the sugar and season with cinnamon. Fold in the stiffly whipped cream and arrange on plates with the cherry compote. Sprinkle with a little cinnamon and serve immediately. Protein 3 g, Fat 10 g, Carbohydrate 24 g

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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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