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Ingredients for 4 servings:

  • 680 g morello cherries
  • 2 tbsp cornstarch
  • 1 packet of vanilla sugar
  • 500 g potato dumplings
  • 2 tbsp butter
  • 2 tbsp sugar
  • 4 tbsp almond flakes
  • 1 pinch of cinnamon
  • 6 scoops of ice cream (vanilla)
  • some mint

Instructions

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

Drain the morello cherries, reserving the juice. Combine the juice with cornstarch and bring to a boil in a saucepan. Add the cherries and vanilla sugar and heat briefly. Fry the dumplings in heated butter with sugar until golden brown. Add the flaked almonds and toast briefly. Dust the dumplings with cinnamon, serve with the morello cherries and ice cream, and garnish with mint leaves.

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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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