Pumpernickel cream with morello cherries and mint pesto

Ingredients for 4 servings:

• 400 g morello cherries (jar)
• 80 g sugar
• 1 tbsp pudding powder, vanilla
• 1 stalk(s) cinnamon, clove, vanilla bean
• 250 g cream cheese
• 90 g sugar
• 100 g pumpernickel, ground
• 50 g chocolate, finely chopped
• 150 ml cream
• 1 packet of vanilla sugar
• ½ bunch basil
• 3 sprigs of mint
• 2 tbsp pine nuts, roasted
• 3 tbsp honey
• 2 tbsp Parmesan, grated
• 80 ml olive oil, mild
• 1 tbsp powdered sugar
• Mint, for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the morello cherries and collect the juice. Caramelize the sugar in a saucepan, deglaze with the cherry juice, add the cinnamon stick, opened vanilla pod, and clove. Simmer over low heat. Thicken with the mixed starch (pudding powder). Finally, add the cherries. Let cool. Mix the cream cheese, sugar, vanilla sugar, pumpernickel, and chocolate in a bowl. Whip the cream until stiff and carefully fold in. Chill. Place the basil leaves, honey, picked mint, powdered sugar, pine nuts, Parmesan, and olive oil in a blender and puree until smooth. To serve: Layer the cream and cherries into a glass using a piping bag. Decorate with mint pesto and fresh mint.