Advocaat-mascarpone cream with cherries

Name: Advocaat-mascarpone cream with cherries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Dark chocolate coating; 1/2 cube (12.5 g) Coconut oil; 250 g Mascarpone; 200 g Schmand; 3-4 Tbsp Icing sugar; 2 packages Vanillin sugar; 150 ml Egg liqueur; 1 glass (370 ml) Sour cherries; 1 TABLESPOON Pistachio kernels; 4 Balloons; baking paper; 1 Needle

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Dark chocolate coating
1/2 cube (12.5 g) Coconut oil
250 g Mascarpone
200 g Schmand
3-4 Tbsp Icing sugar
2 packages Vanillin sugar
150 ml Egg liqueur
1 glass (370 ml) Sour cherries
1 TABLESPOON Pistachio kernels
4 Balloons
baking paper
1 Needle

Directions

1
Coarsely chop the chocolate coating and coconut oil and melt over a warm water bath. Leave to cool for about 10 minutes. In the meantime inflate balloons (approx. the size of a grapefruit). Carefully clean the balloons all around with water and rub them dry well. Line a plate with baking paper
2
Dip the balloons one after the other well up to halfway into the couverture. Lift them out and let them drip off very well. Place them side by side on the baking paper. Allow to dry a little (refrigerate if necessary). Dip the balloons 2-3 more times into the remaining couverture, drain and allow to dry as described. Chill the balloons for about 2 hours
3
For the cream, mix mascarpone, sour cream, icing sugar and vanillin sugar until creamy. Stir in egg liqueur, up to approx. 50 ml, in streaks. Drain cherries well. Chop the pistachios
4
Carefully prick the knotted opening of the balloons with a needle and let the air out slowly. Carefully remove the balloons from the chocolate bowls. Layer cream and cherries in the chocolate bowls, sprinkle with pistachios and place on small plates
5
waiting time approx. 2 1/4 hours