Caramel croutons with hot cherries and vanilla sauce

Name: Caramel croutons with hot cherries and vanilla sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 l Milk; 1 package Sauce powder vanilla; 6 TABLESPOONS Sugar; 1 glass (370 ml) Cherries; 3 TABLESPOONS Hazelnut kernels; 3 Milk roll; 3 TABLESPOONS Butter

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/4 l Milk
1 package Sauce powder vanilla
6 TABLESPOONS Sugar
1 glass (370 ml) Cherries
3 TABLESPOONS Hazelnut kernels
3 Milk roll
3 TABLESPOONS Butter

Directions

1
For the vanilla sauce, remove 3 tablespoons of milk from the milk. Stir with half of the sauce powder (approx. 3 level teaspoons) and 2 tablespoons of sugar until smooth. Bring the rest of the milk to the boil and stir in the sauce powder.
2
Simmer for a minute. Cover and chill.
3
Drain the cherries in a sieve, collecting the juice in a small pot. Take off 2 tablespoons of juice, stir with the rest of the sauce powder and 1 tablespoon of sugar until smooth. Boil up the rest of the juice, stir in the sauce powder and simmer for 1 minute.
4
Fold in the cherries. Cover and keep warm on the switched off stove.
5
For the croutons, roughly chop the hazelnuts. Roughly dice the buns. Heat butter in a pan. Fry the buns in it until crispy all around. Fry the nuts briefly. Sprinkle everything with 3 tablespoons of sugar and caramelise while turning.
6
Arrange croutons with hot cherries and vanilla sauce.