Coffee cream with sour cherries

Ingredients for 4 servings:

• 1 jar sour cherries, 680 ml
• 2 tbsp sugar
• 1 tbsp balsamic vinegar
• 2 tsp cornstarch
• 250 g mascarpone
• 1 tbsp espresso powder, instant
• 3 tbsp sugar
• 250 ml whipped cream
• 4 cantuccini

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

simply delicious

Drain the cherries in a sieve, reserving the juice. Caramelize the sugar with 1 tablespoon of water in a saucepan over medium heat until golden brown. Deglaze with 200 ml of the cherry juice and add the balsamic vinegar. Mix 2 tablespoons of the cherry juice with the cornstarch, add to the heated cherry juice, and bring to a boil briefly. Add the cherries, remove the pan from the heat, and let cool. Whisk the mascarpone with the espresso powder and sugar until smooth and dissolved. Whip the cream until stiff and carefully fold into the mascarpone cream. Pour the cream into glasses and chill for 1 hour. Spoon the compote over the top. Crumble the cantuccini and sprinkle over the top.