Punch cherries with cinnamon mascarpone

Name: Punch cherries with cinnamon mascarpone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (720 ml; drained weight 350 g) Cherries; 1 (2 g) Bag of spice for mulled wine (Glühfix); 25 g Cornstarch; 200 g Mascarpone; 300 g Low-fat curd; 100 g Sugar; 1 package Vanillin sugar; 1/8 l Milk; 1/2 TEASPOON Cinnamon; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Cinnamon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (720 ml; drained weight 350 g) Cherries
1 (2 g) Bag of spice for mulled wine (Glühfix)
25 g Cornstarch
200 g Mascarpone
300 g Low-fat curd
100 g Sugar
1 package Vanillin sugar
1/8 l Milk
1/2 TEASPOON Cinnamon
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Cinnamon

Directions

1
Drain the cherries on a sieve. Collect the juice and put it into a pot. Place the spice bag inside and bring to the boil. Remove from the heat and let it simmer for about 5 minutes. Take out the spice bag. Bring the juice to the boil again. Mix starch and 2-3 tablespoons of water.
2
Bind the juice with it. Bring to the boil again. Add the cherries and fold in. Let cool off. In the meantime mix mascarpone, quark, sugar, vanilla sugar, milk, cinnamon and lemon peel. Layer cooled punch cherries and mascarpone cream alternately in dessert glasses. Dust with cinnamon as desired and serve decorated with lemon balm
3
2260 joules/ 540 calories. E 14 g/ F 23 g/ KH 66 g