Tonka Cream on Spicy Cherries

Spicy cherries

1. Drain the cherries over a sieve, collect the juice and let the cherries drain well. Put the juice in a saucepan – remove 6 tablespoons and set aside – add the raw sugar, star anise and cinnamon and bring to the boil while stirring and simmer for about 5 minutes on a low heat.
2. In the meantime, stir in the remaining cherry juice with the starch until smooth. Now remove the star anise, stir in the starch, bring to the boil and remove the pot from the stove. Now add the drained cherries, stir and fill into 4 dessert glasses and then place in the refrigerator.

Tonka cream

1. Bring the milk with the grated tonka bean and sugar to the boil while stirring, put the egg yolks in a whipping kettle. When the milk of clay has boiled, remove it from the stove and slowly add the milk to the egg yolks, stirring in vigorously. Soak the gelatine in cold water.
2. Now place the whipping kettle on a hot water bath and beat until the mass takes on a nice, creamy consistency. Now squeeze out the gelatin and stir well into the clay cream, stir vigorously. Set aside to cool.
3. Meanwhile, whip the cream, but remember that the cream has its greatest volume just before it becomes completely stiff – and that’s exactly how we need it. If you whip the cream really stiff, it can happen that the whole cream tastes too buttery and does not set as well afterwards.

finish

1. Now take the dessert glasses with the cherries out of the fridge and spread the cream on the cherries and let sit in the fridge for at least 2 hours.