Red fruit compote with almond brittle and cream

Ingredients for 4 servings:

• 250 g pitted sour cherries
• 250 g pitted sweet cherries
• 125 g raspberries
• 125 g currants, red
• 4 tbsp sugar
• 1 tbsp potato flour
• 4 strawberries, fresh
• 100 g almond flakes
• 1 tbsp butter
• 2 tbsp sugar
• 200 ml cream, liquid
• 1 tsp vanilla extract

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 30 minutes

from fresh fruit

Mix the pitted sour cherries with 4 tablespoons of sugar and then puree until finely ground. Bring the mixture to a boil in a sufficiently large saucepan. Stir the potato flour (please do not use cornstarch, as this will make the porridge slushy) into a little cold water. Now add the pitted and halved sweet cherries to the pan. Stir in the potato flour water, bring to a boil, and thicken the mixture. Carefully stir in the raspberries and currants. Divide the porridge between four dessert glasses while it’s still hot and refrigerate. For the brittle, melt the butter and sugar in a pan, add the flaked almonds, and brown, stirring constantly. Lightly oil a wooden board and let the almonds cool on it. Before serving, whip the cream until slightly stiff, stir in the vanilla pulp, and then spread it over the porridge slush. Garnish with almond brittle, a strawberry, and perhaps some currants. Tip: Blueberries, gooseberries, or greengage are also suitable for this porridge slush. You can also use frozen goods – except for the cherries.