Poppy seed cream cream with sour cherries

Name: Poppy seed cream cream with sour cherries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (370 ml; 185 g trimmings w/w) Sour cherries; 1 stick of cinnamon; 2 TABLESPOONS Cornstarch; 2 TABLESPOONS cherry brandy; 50 g Marzipan raw mass; 250 g Low-fat curd; 2 TABLESPOONS Poppy seed bake; 1 Päck. Bourbon-Vanillezucker; 100 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (370 ml; 185 g trimmings w/w) Sour cherries
1 stick of cinnamon
2 TABLESPOONS Cornstarch
2 TABLESPOONS cherry brandy
50 g Marzipan raw mass
250 g Low-fat curd
2 TABLESPOONS Poppy seed bake
1 Päck. Bourbon-Vanillezucker
100 g Whipped cream
7-10 Tbsp Mint

Directions

1
Drain the cherries and collect the juice. Measure 180 ml of juice. Bring juice and cinnamon stick to the boil. Mix the starch with the cherry brandy until smooth and thicken the cherry juice with it. Remove the cinnamon stick, add the cherries and allow to cool.
2
In the meantime, cut the marzipan into small pieces and mix with the quark. Pass the quark and marzipan mixture through a sieve. Stir in poppy seeds and bourbon vanilla. Whip the cream until stiff and fold into the quark and marzipan mixture.
3
Fill poppy seed cream and sour cherries in layers into 4 glasses (200 ml content). Cool for about 30 minutes, decorate with mint and serve.