Pudding Egg Liqueur Cream

Ingredients

Directions

1. 1

   Pour the cherries into a sieve, drain and collect the juice. Fill up juice with water to 500 ml. Stir 7 tbsp. juice, 2 tbsp. sugar and starch until smooth. Boil up the rest of the juice in a pot. Stir in starch, bring to the boil, simmer for 1 minute while stirring, add cherries. Pour into a dessert bowl and let cool off

2. 2

   Bring 440 ml milk to the boil. Stir pudding powder, 3 tbsp. sugar and 60 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the stove. Pour into a bowl, cover directly with foil and let cool down

3. 3

   Roughly chop the chocolate. Whip the cream until stiff, while pouring in 1 tbsp. sugar. Fold in advocaat. Stir the pudding briefly with the whisk of the hand mixer. Fold the advocaat cream and chocolate into the pudding

4. 4

   Put the pudding loosely on the cherries. Decorate as you like with chocolate rolls or chopped chocolate

5. 5

   Waiting time approx. 45 minutes