Cherry Mascarpone Cream

Name: Cherry Mascarpone Cream
Cook time: 35 min
Total time: 35 min
Yield: 7
Ingredients: 600 g Sour cherries; 500 ml Cherry nectar; 250 g Sugar; 1/2 package Pudding powder "Vanilla Flavor"; 75 g Walnut kernels; 250 g Mascarpone; 500 g Low-fat curd; 1 package Vanillin sugar; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 7

600 g Sour cherries
500 ml Cherry nectar
250 g Sugar
1/2 package Pudding powder "Vanilla Flavor"
75 g Walnut kernels
250 g Mascarpone
500 g Low-fat curd
1 package Vanillin sugar
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash and stone the sour cherries. Bring 400 ml nectar and 75 g sugar to the boil. Add cherries and simmer for about 5 minutes. Stir pudding powder with 100 ml nectar until smooth. Remove from heat, stir in the pudding powder and simmer for about 1 minute, stirring continuously. Let it cool down, stir from time to time. Coarsely chop the walnuts. Roast in a pan without fat. Sprinkle 100 g sugar on top, caramelise while turning. Spread the nut brittle on a piece of aluminium foil lightly coated with oil and let it cool down. Mix mascarpone and quark with 75 g sugar and vanillin sugar until smooth. Divide about 2/3 of the compote into 8 glasses. Add about 3/4 of the cream. Finish with remaining cherries and cream. Roughly chop the brittle once more. Sprinkle over the dessert
2
With 8 people:
3
waiting time 2 hours