Nougat Cream with Amarena Cherries

1. You start by dissolving the nougat mixture. I do that in a water bath and I make sure that the mass retains almost no temperature at the end. During this time, when the mass is slowly melting, I whip the cream at the same time.
2. I get the Amarena cherries out of the glass and let them drain in the colander. I partly use the collected sweet thick juice in the dessert.
3. In a bowl I mix the mascarpone – cocoa – and Armagnac. Then I spoon in alternately nougat and cream and carefully mix these ingredients together. At the very end – when all the ingredients have been processed – I give 5-7 tablespoons. of the collected juice. Put the cream in the fridge for at least 2 hours.
4. Is the cream well cooled and drawn – we whipped it again vigorously with the hand mixer.
5. Distributed on dessert glasses or placed in dessert plates, add a teaspoon of Milchmaid all around. Spread the Amarena cherries on top and enjoy. That was the plan ———– but not visually appealing.
6. So next time I will – put the cherries in the bottom – and place the cream on top. Then let the milkmaid run over it lightly – and it will look pretty.

Bon appetit and culinary greetings your Biggi ♥