John Myers
Dessert: Gingerbread Nutella Cream with Cherry Compote
The perfect dessert: gingerbread nutella cream with cherry compote recipe with a picture and simple step-by-step instructions.
- 150 g Gingerbread; preferably the one with a chocolate base instead of a wafer and powdered sugar glaze, or the chocolate hearts, stars, etc.
- 250 ml Milk
- 150 g Cream, casual or sour cream
- 1 tsp Ginger bread spice
- 100 g Quark
- 4 tbsp Nutella
- 1 Glass Cherries
- 1 packet Vanilla custard powder
- 3 tbsp Sugar
- Carefully bring the milk to the boil, crumble in the gingerbread and stir until they have dissolved. Remove the pan from the heat and stir in the cream, light or sour cream, gingerbread spices, quark and Nutella. The whole thing now looks very fluid, but thickens as it cools down. But if it is much too runny, you can add about 50 g gingerbread crumbs. Chill the cream until you are ready to use it again. If you want, you can of course refine the cream with a dash of rum or amaretto.
- Drain the cherries in a colander, but collect the juice in a measuring cup. Make up a total of half a liter of water with water. Pour into a small saucepan and prepare a pudding with pudding powder and sugar according to the package instructions. Add the cherries and let the compote cool a little. However, do not let it cool down, otherwise it will no longer be so nicely distributed into the glasses.
- The dessert is best served in beautiful glasses or bowls so that you can see the layers nicely. First a layer of fruit pudding, then gingerbread cream and, if necessary, repeat the whole thing again.
- Decorate with whipped cream or chocolate sprinkles as desired and sprinkle with a little cinnamon.
- You can also use 250 g of sour cream instead of a mixture of sour cream and curd. The fruits can also be varied and z. B. Use canned pineapple or pears etc.
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