Cream pudding with cherries

Name: Cream pudding with cherries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (720 ml) Sour cherries; 1 tablespoon (10 g) Cornstarch; 3 TABLESPOONS Sugar; 1/2 l Milk; 1 package Pudding powder; 7-10 Tbsp "Cream flavor."; 7-10 Tbsp (to boil; for 1/2 l milk); 1 fresh egg (Gr. M); 2 tablespoons (25 g) Almond slivers; 7-10 Tbsp Lemon balm; 7-10 Tbsp for ornament

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (720 ml) Sour cherries
1 tablespoon (10 g) Cornstarch
3 TABLESPOONS Sugar
1/2 l Milk
1 package Pudding powder
7-10 Tbsp "Cream flavor."
7-10 Tbsp (to boil; for 1/2 l milk)
1 fresh egg (Gr. M)
2 tablespoons (25 g) Almond slivers
7-10 Tbsp Lemon balm
7-10 Tbsp for ornament

Directions

1
Drain the cherries and collect the juice. Mix 3 tablespoons of juice and starch. Boil up the rest of the juice and 1 tbsp. sugar. Stir in the starch and bring to the boil again. Fold in the cherries. Let the compote cool down
2
Stir 4 tablespoons of milk and pudding powder until smooth. Boil up the rest of the milk and 2 tbsp. sugar. Stir in the pudding powder and bring to the boil again briefly. Let the pudding cool down a little
3
Separate the egg. Stir the egg yolk into the pudding. Beat the egg white until stiff and fold in as well. Pour the pudding into dessert bowls and let it cool down. Spread cherries on top. Roast the almonds without fat, let them cool down. Sprinkle the almonds over the pudding and decorate with lemon balm if desired.
4
The pudding also goes well with other fruits from the jar (e.g. plums, blueberries). Or you can use fresh seasonal fruit for the compote