Cherry cold dish with coconut cam

Name: Cherry cold dish with coconut cam
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Sour cherries; 1/2 untreated lemon; 1 Cinnamon stick; 100 g + 1-2 Tbsp Zucker; 2 tablespoons (20 g) Cornstarch; 3 TABLESPOONS Coconut flake; 250 g Cream curd; 1 package Vanillin sugar; 7-10 Tbsp Cinnamon and lemon balm

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Sour cherries
1/2 untreated lemon
1 Cinnamon stick
100 g + 1-2 Tbsp Zucker
2 tablespoons (20 g) Cornstarch
3 TABLESPOONS Coconut flake
250 g Cream curd
1 package Vanillin sugar
7-10 Tbsp Cinnamon and lemon balm

Directions

1
Wash, stalk and stone the cherries. Wash lemon, peel peel thinly. Squeeze lemon. Boil up the cherries, cinnamon stick, lemon peel, 100 g sugar and 3/4 l water. Simmer at low heat for about 5 minutes. Remove cinnamon and lemon peel
2
Stir starch and 3 tablespoons of cold water until smooth. Bind cherries with it. Leave the cherry soup to cool and chill for at least 3 hours
3
Roast the grated coconut in a pan without fat, let it cool down. Quark,
4
Mix coconut flakes, 1-2 tablespoons sugar, vanillin sugar and lemon juice. Chill for at least 30 minutes.
5
Cut off approx. 12 cams from the quark mixture and arrange them in the cherry cold dish. Decorate with cinnamon and balm