Poor chocolate knight with cherry jelly and vanilla ice cream

Name: Poor chocolate knight with cherry jelly and vanilla ice cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g frozen cherries; 4 Croissants (from the previous day); 4 TABLESPOONS Nut Nougat Cream; 200 ml Milk; 5 Eggs (size M); 8 TSP + 125 g sugar; 1/4 l Cherry nectar; 1 heaped tablespoon of cornflour; 4 scoops of vanilla ice cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g frozen cherries
4 Croissants (from the previous day)
4 TABLESPOONS Nut Nougat Cream
200 ml Milk
5 Eggs (size M)
8 TSP + 125 g sugar
1/4 l Cherry nectar
1 heaped tablespoon of cornflour
4 scoops of vanilla ice cream

Directions

1
Let the cherries thaw. Cut open croissants. Spread the outside with nut nougat cream and assemble so that the inside is on the outside. Whisk the milk and eggs together. Turn the croissants until they are soaked.
2
Lift out and sprinkle with 2 teaspoons of sugar each. Heat a coated pan without fat. Fry 2 croissants in it for 2-3 minutes on each side until the sugar is slightly caramelised. Remove and fry the other croissants in the same way.
3
Bring half the cherries, cherry nectar and 125 g sugar to the boil. Stir starch and 4 tablespoons of cold water until smooth. Stir into the boiling cherries and simmer for 2-3 minutes. Add the rest of the cherries. Bake the croissants in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 5 minutes.
4
Take out, cut into wide strips. Serve with hot cherries and vanilla ice cream.