Poppy seed cream with punch cherries

Name: Poppy seed cream with punch cherries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small glass (370 ml) Cherries; 5 TABLESPOONS Sugar; 1 Star Anise; 1 Cinnamon stick; 1 TABLESPOON Cornstarch; 4 TABLESPOONS Rum; 50 ml Milk; 25 g ground poppy seed; 2 TABLESPOONS Almond kernels without skin; 200 g Mascarpone; 200 g Low-fat curd; 1 package Vanilla sugar; 100 g Whipped cream; 2 TABLESPOONS flaked almonds

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small glass (370 ml) Cherries
5 TABLESPOONS Sugar
1 Star Anise
1 Cinnamon stick
1 TABLESPOON Cornstarch
4 TABLESPOONS Rum
50 ml Milk
25 g ground poppy seed
2 TABLESPOONS Almond kernels without skin
200 g Mascarpone
200 g Low-fat curd
1 package Vanilla sugar
100 g Whipped cream
2 TABLESPOONS flaked almonds

Directions

1
Drain the cherries and collect the juice. Put the juice, 2 tablespoons of sugar and spices in a pot and bring to the boil. Stir starch and rum (possibly replace with water if children are eating along) until smooth, then stir into the boiling juice.
2
Simmer for about 1 minute while stirring. Fold in the cherries. Let the compote cool down.
3
Bring the milk to the boil, remove the pot from the stove. Stir in poppy seeds, let it swell for about 30 minutes. Chop the almond kernels. Mix mascarpone, quark, 3 tablespoons sugar, vanilla sugar, poppy milk and chopped almonds. Whip cream until stiff and fold in.
4
Remove spices from the compote. Pour cream and cherry compote into four glasses. Chill for about 1 hour. Roast almond flakes in a pan without fat, take them out. Sprinkle over the desserts just before serving.