Nut yoghurt and cherry slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost puff pastry slices at room temperature. Place slices on top of each other and roll out into a rectangle (approx. 30 x 40 cm) on a floured work surface. Place the slices on a baking tray lined with baking paper, prick several times with a fork and leave to rest for about 15 minutes. Whisk the egg yolk with 1 tablespoon of water and spread it on the puff pastry sheet. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-18 minutes. The plate contracts slightly during baking. After baking, cut in half lengthwise. Cut 1 half into 9 pieces of about 5 x 10 cm. Place a multiple folded aluminium foil edge around the 2nd half. Drain the sour cherries and collect the juice. Boil up the juice. Stir the starch with a little water until smooth, stir into the boiling juice and bring to the boil again. Fold in the cherries. Put the compote on the puff pastry and let it cool down. Soak the gelatine in cold water, squeeze it out, dissolve at low heat, mix with the yoghurt and liqueur. Allow the mixture to set a little. As soon as the yoghurt begins to set, pour it onto the cherry compote and smooth it down. Put the slices in the fridge for about 4 hours. Then remove the aluminium foil edge. Place the cut puff pastry pieces on the yoghurt and cut into pieces. Dust the slices with the icing sugar. Warm up the jelly. Wash the cherries, dab dry, dip into the jelly and allow to drain. Serve the slices decorated with the glazed cherries and mint leaves. Results in about 9 slices

2. 2

   Per cut approx. 1300 kJ/ 310 kcal

3. 3

   E 8 g/ F 13 g/ KH 39 g

4. 4

   Dishes: Altalena

Nutrition Facts

KCAL
310 kcal

CARBS
39 g

FATS
13 g

PROTEINS
8 g