Yogurt vanilla ice cream, egg liqueur mascarpone cream and rum cherries

Ingredients for 5 servings:

• 400 ml cream
• 180 g sugar
• 1 large vanilla pod(s), including the pulp
• some tonka bean shavings
• 750 g cream yogurt
• 750 g mascarpone
• ½ bottle of egg liqueur, very well chilled
• n. B. Chocolate shavings
• 1 jar cherry(s), pitted
• 1 jar cherry(s), pitted
• 2 tbsp cornstarch
• 4 tbsp rum

Instructions

Working time approx. 55 minutes; Rest time approx. 12 hours 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 13 hours 40 minutes

from the show “The Perfect Dinner” on VOX from 24.06.21

For the ice cream, whip the cream with sugar, vanilla seeds, and tonka bean until almost stiff. Carefully fold in the yogurt and mix with the cream. Pour the mixture into the ice cream maker and freeze for about 40 minutes. In a bowl, whisk the mascarpone and egg liqueur until smooth. Drain 1 jar of cherries well and reserve the juice. Divide the cherries evenly between small bowls and spread the mascarpone cream on top. If possible, refrigerate overnight so that everything can infuse. Before serving, sprinkle a little chocolate shavings over the cream. For the rum-infused cherries, bring the cherries and juice to a boil. Mix the reserved juice from the first jar of cherries with 2 tablespoons of cornstarch and add it to the cherries along with the rum. Simmer until it thickens slightly. Using an ice cream scoop, place a nice scoop of ice cream onto rectangular dessert plates. Place the mascarpone cream on top and add the rum-infused cherries in the center of the plate. Corinna prepared this recipe as a dessert in the show “The Perfect Dinner” – Day 4 in Lübeck – on Thursday, June 24, 2021.