Cherry cup with vanilla cream

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Drain the cherries and collect the juice. If necessary, fill up to 1/4 l with water. To thicken, stir 5 tbsp. juice, 1 tbsp. sugar and sauce powder until smooth. Boil up the rest of the juice. Stir in the sauce powder and bring to the boil briefly. Fold in the cherries, let everything cool down

2. 2

   Coarsely crumble the pastry. Stir 5 tablespoons of milk, 2 tablespoons of sugar and pudding powder until smooth. Bring the remaining milk and cream to the boil. Stir in the pudding powder and bring to the boil again briefly. Fold the bread crumbs into the pudding, except for 1 tablespoon for decoration

3. 3

   Pour the cherries and pudding into dessert glasses and allow to cool completely. Decorate with remaining crumbs and possibly lemon balm

4. 4

   If you prefer the cake crumbs crispy,

5. 5

   just before serving, fold them into the completely cooled pudding

Nutrition Facts

KCAL
460 kcal

CARBS
73 g

FATS
14 g

PROTEINS
7 g