John Myers
Pomeranian Jelly
The perfect pomeranian jelly recipe with a picture and simple step-by-step instructions.
- 200 g Black bread
- 50 g Butter
- 2 packet Vanilla sugar
- 2 tbsp Dark chocolate finely chopped
- 1 pinch Cinammon
- 500 g Sour cherry
- 100 g Sugar
- 2 tbsp Kirsch
- 500 ml Cream
- 2 tbsp Powdered sugar
- Crumble 1,250 g of black bread into small pieces with your hands. Melt 50 g butter in a pan and toast the breadcrumbs in it. Scatter 2 packs of vanilla sugar and let it caramelize. After cooling, mix with 2 tablespoons of grated dark chocolate and, if you like, a pinch of cinnamon.
- Wash and stone 2,500 g of sour cherries, put some nice fruits aside for garnish. Liquefy 100 g sugar in a saucepan and let it turn golden yellow. Then add the fruit and simmer on a low flame until the sugar has completely dissolved.
- Let cool and refine with 2 tbsp kirsch. Whip 500 ml of cream until stiff and pour in 2 tablespoons of powdered sugar. Layer black bread crumbs, cherry compote and cream alternately in a glass bowl or in glass dessert bowls until everything is used up. Finish the top with cream. Garnish with the retained fruit and a chocolate stick. Serve well chilled.
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