Ice muffins with cherries

Name: Ice muffins with cherries
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 250 g fresh or; 1 glass (370 ml) Sour cherries; 1-2 TABLESPOONS Sugar; 1-2 TABLESPOONS Cherry liqueur; 2 fresh egg yolks (Gr. M); 150 g Icing sugar; 450 g Whole milk yoghurt; 250 g Whipped cream; 1 Package. Vanillin sugar; 12 Paper baking cups; 12 Ice cream waffles

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

250 g fresh or
1 glass (370 ml) Sour cherries
1-2 TABLESPOONS Sugar
1-2 TABLESPOONS Cherry liqueur
2 fresh egg yolks (Gr. M)
150 g Icing sugar
450 g Whole milk yoghurt
250 g Whipped cream
1 Package. Vanillin sugar
12 Paper baking cups
12 Ice cream waffles

Directions

1
Fresh cherries are stalked, washed, pitted and sugared. (Let the cherries drip off from the glass.) Sprinkle the cherries with liqueur if necessary, cover and leave to stand for about 1 hour.
2
Beat the egg yolks and icing sugar with the whisk of the hand mixer until light creamy. Stir in yoghurt
3
Whip the cream until stiff and allow the vanilla sugar to trickle in. Fold the cream into the yoghurt mass. Carefully fold the cherries into the yoghurt cream
4
Place paper cups in the recesses of a muffin tray. Spread the yoghurt mixture in them. Cover with foil and place in the freezer for 4-5 hours (preferably overnight). Serve with waffles
5
This is how it works without a muffin tray: So that they keep their shape, put the paper cups in cups or put 3-4 paper cups into each other. Freezing on a tray