Coconut macaroon cream with hot cherries

Name: Coconut macaroon cream with hot cherries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small glass (370 ml) Cherries; 1 package Vanilla sugar; 2 TEASPOONS Cornstarch; 100 g Coconut macaroons with chocolate; 30 g Dark chocolate; 125 g Mascarpone; 4-5 Tbsp Whole milk yoghurt; 1-2 TABLESPOONS Sugar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small glass (370 ml) Cherries
1 package Vanilla sugar
2 TEASPOONS Cornstarch
100 g Coconut macaroons with chocolate
30 g Dark chocolate
125 g Mascarpone
4-5 Tbsp Whole milk yoghurt
1-2 TABLESPOONS Sugar

Directions

1
Drain the cherries while collecting the juice in a saucepan. Add vanilla sugar and bring to the boil. Stir starch and 2 tablespoons of water until smooth. Stir into the boiling juice, bring to the boil again and simmer for 2-3 minutes.
2
Remove from heat, fold in the cherries. Keep compote warm or let it cool down as desired.
3
Chop macaroons coarsely and chocolate finely. Mix mascarpone, yoghurt and sugar with the whisk of the mixer for a short time. Fold in macaroons and chocolate. Serve the coconut cream with cherries.