John Myers
Contents
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Ingredients
- 200 ml Cream
- 100 g Marzipan mass Grand Cru
- 100 g Ready-To-Use poppy seed mix
- 200 g Sour cream
- 18 Filled gingerbread hearts
Instructions
- Cut 14 gingerbread hearts into small pieces. Dice the marzipan. Bring the cream to the boil and dissolve the marzipan in it. Remove the saucepan from the heat, add the poppy seed mixture and stir in the sour cream until smooth and now stir in the chopped gingerbread hearts. Distribute in four dessert bowls and garnish with a gingerbread heart each. Tastes lukewarm, but also cold.
Nutrition
Serving: 100gCalories: 245kcalCarbohydrates: 3.4gProtein: 2.6gFat: 24.9g
