Poor knights with cherry ragout

Name: Poor knights with cherry ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g frozen cherries; 220 g Sugar; 3 TSP Cornstarch; 50 g flaked almonds; 40 g dark chocolate; 4 Croissants; from the previous day; 200 g Nut Nougat Cream; 200 ml Milk; 5 Eggs (size M); 4 balls Vanilla ice cream; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g frozen cherries
220 g Sugar
3 TSP Cornstarch
50 g flaked almonds
40 g dark chocolate
4 Croissants; from the previous day
200 g Nut Nougat Cream
200 ml Milk
5 Eggs (size M)
4 balls Vanilla ice cream
baking paper

Directions

1
Mix 250 g cherries and 120 g sugar in a pot. Bring to the boil while stirring. Stir starch with a little water until smooth. Thicken the compote with it and let it simmer for about 1 minute. Remove from heat and stir in the remaining frozen cherries.
2
Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Finely chop the chocolate. Cut croissants in half horizontally. Spread the outer side with nut nougat cream and fold together with the coated sides. Whisk the milk with the eggs. Turn the croissants in the egg milk and let them soak up. Take them out, sprinkle with approx. 100 g sugar.
3
Caramelise the croissants in a hot pan until golden. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Remove from the oven and allow to cool slightly. Arrange the cherries in 4 deep plates. Place one ice cream scoop in the middle of each plate. Cut croissants into strips. Distribute on the plates. Sprinkle with chocolate chips and flaked almonds and serve immediately.