John Myers
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Dessert: Eggnog Cream with Blood Oranges and Cherries
The perfect dessert: eggnog cream with blood oranges and cherries recipe with a picture and simple step-by-step instructions.
For the fruits:
- 1 glass Morello cherries
- 3 small Blood oranges, organic
- Peel abrasion of 1/2 (blood) orange, organic
- 1 small Finely grated tonka bean
- 1 Sachets Bourbon vanilla sugar
- 2 tsp Sugar brown
- 2 tbsp Food starch
For the egg liqueur cream:
- 250 g Quark
- Peel abrasion of 1/2 (blood) orange, organic
- 2 tbsp Advocaat
- 2 tbsp Mango syrup
- 200 g Cream
- 1 Sachets Bourbon vanilla sugar
Aside from that:
- 10 Mini double-decker biscuits with chocolate filling, e.g. the role with the prince on it
- 9 Shortbread
- 40 g Whole cream milk chocolate finely grated
- Put the cherries in a saucepan with the juice. Peel and fillet oranges thickly, collecting the juice. Squeeze out the leftover fruit well. Add the fillets and juice to the cherries. Add the orange and tonka bean zest, vanilla sugar, brown sugar and cornstarch and stir. Bring everything to the boil, briefly reduce thick while stirring over low heat. Remove the saucepan from the heat and let the fruits cool completely.
- In the meantime, stir the quark with the orange zest, eggnog and mango syrup until smooth. Crush the biscuits in the food processor. Finely grate the chocolate. Provide everything.
- As soon as the fruit mixture has cooled, whip the cream together with the vanilla sugar until stiff. Carefully lift it under the curd. Put some of the biscuit mixture in a bowl so that everything is well covered, then spread some of the cream on top and smooth it out. Now distribute part of the fruit on it. Repeat until all ingredients are used up, finishing with the fruit mixture. Finally, sprinkle with the grated chocolate. Let it steep for about 1 hour before serving. Have fun trying :-)!
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