Poor knights with hazelnut crust and cherry sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 glass (720 ml; drained weight 460 g) Sour cherries
- 1 1/2 TABLESPOONS Cornstarch
- 3 TABLESPOONS Sugar
- 3 TABLESPOONS Rum
- 1/4 l Milk
- 1 Egg
- 1 knife tip Cinnamon
- 7-10 Tbsp grated rind of 1 untreated lemon
- 6 discs Toast
- 100 g Hazelnut flakes
- 3 TABLESPOONS clarified butter
- 7-10 Tbsp Mint leaves
Directions
- 1
Drain the cherries, collect the juice and bring to the boil in a saucepan. Mix starch, 1 tablespoon sugar and rum until smooth, stir into the boiling juice. Add the cherries, bring to the boil again briefly and keep warm.
- 2
Mix milk, egg, remaining sugar, cinnamon and lemon peel. Dip slices of toast one after the other in the egg milk, turn them in the hazelnut flakes and press them down a little. Heat clarified butter.
- 3
Fry the hazelnut slices one after the other on medium heat for about 3 minutes on each side until golden brown. Divide the hazelnut slices into triangles. Arrange 3 corners with some cherry sauce on plates. Garnish with mint leaves and serve with the remaining sauce.
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