Easter eggs with cherry cream
easy
45 mins
45 mins
Ingredients
- 1 glass (72mi0 ml) Sour cherries
- 3/8 l Milk
- 1 package Pudding powder
- 7-10 Tbsp "Vanilla flavored"
- 125 g white couverture
- 2 TABLESPOONS Cherry liqueur
- 1 (3 g each per piece) layer of white chocolate and sage hollow forms (42 pieces each)
- 15 Pistachio kernels
- 7-10 Tbsp k
- 7-10 Tbsp Decorate
Directions
- 1
Drain the cherries. Cut 21 cherries in half and cut 42 small circles with a small perforated spout. Puree remaining edges and remaining whole cherries and pass through a sieve. Stir 4 tablespoons of milk and pudding powder until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again.
- 2
Chop 100 g chocolate coating, add to the hot pudding and dissolve in it while stirring. Add pureed cherries and liqueur and stir ingredients until smooth. Pour the mixture into a bowl and allow to cool, but do not let it set. Then fill the cream into a piping bag with a small perforated spout and squirt it into the chocolate moulds up to the edge. Quarter the pistachios lengthwise. Place cherries and pistachios on top of the cream as cherry decoration. Melt the rest of the couverture in a hot water bath and fill into a small bag. Cut off a small corner of the bag. Spray the couverture as "cherry stem" on the cream and let it dry.
- 3
Quarter the pistachios lengthwise. Place cherries and pistachios on top of the cream as cherry decoration. Melt the rest of the couverture in a hot water bath and fill into a small bag. Cut off a small corner of the bag. Spray the couverture as "cherry stem" on the cream and let it dry. Press the chocolates out of the foil and arrange them in chocolate sleeves
- 4
Waiting time approx. 1 hour
Nutrition Facts
50 kcal
7 g
3 g
1 g
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