John Myers
Nougat Cream Cheese Cream with Cinnamon Cherries
The perfect nougat cream cheese cream with cinnamon cherries recipe with a picture and simple step-by-step instructions.
- 0,5 Glass Sour cherries
- 1 Cinnamon stick
- Food starch
- 10 Walnut kernels
- 8 Spekulatius
- 2 tbsp Melted butter
- 150 g Nougat
- 300 g Cream cheese low in fat
- 2 tbsp Powdered sugar
- 100 ml Cream
- Bring the cherries to the boil with the cinnamon stick and simmer for 5 minutes. Remove the cinnamon stick and thicken the cherries with a little cornstarch mixed in cold water. Let cool down.
- Chop the walnuts and roast them in a pan without fat.
- Put speculoos in a freezer bag and crumble. Mix with the roasted walnuts and melted butter. Spread on a plate and let cool.
- Melt the nougat, mix with cream cheese, powdered sugar and liquid cream … (if you like it sweeter, use more powdered sugar.)
- Divide half of the nougat cream into glasses, spread the walnut and speculoos crumbs over them, up to 2 tablespoons full, then layer the cherries and finally the rest of the cream on top.
- Take the glasses in your hand and tap them lightly from below so that the cream spreads out. Scatter the remaining crumbs in the middle.
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