Sherry cherries with lemon cream

Name: Sherry cherries with lemon cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Sour cherries; 7-10 Tbsp + 1/4 l cherry juice (substitute 1 glass of sour cherries; 720 ml); 1 untreated lemon; 2 (20 g) easy go. Tbsp; 7-10 Tbsp Cornstarch; 4-5 Tbsp sugar (60-75 g); 2-3 TABLESPOONS Cream sherry; 7-10 Tbsp or port wine; 100 g Whipped cream; 1 package Vanillin sugar; 125 g Low-fat curd

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Sour cherries
7-10 Tbsp + 1/4 l cherry juice (substitute 1 glass of sour cherries; 720 ml)
1 untreated lemon
2 (20 g) easy go. Tbsp
7-10 Tbsp Cornstarch
4-5 Tbsp sugar (60-75 g)
2-3 TABLESPOONS Cream sherry
7-10 Tbsp or port wine
100 g Whipped cream
1 package Vanillin sugar
125 g Low-fat curd

Directions

1
Wash and seed the cherries (drain the cherries from the glass and collect the juice)
2
Wash the lemon. Cut off half the peel very thinly. If necessary, remove the rest as a rasp and put aside covered. Squeeze the lemon. Mix starch with 2-3 tbsp. cherry juice. Boil up the rest of the cherry juice and lemon peel.
3
Stir in starch, add cherries. Boil up again while stirring. Season to taste with 2-3 tablespoons of sugar, sherry or port wine. Leave to cool slightly. Remove lemon peel. Fill the cherries into glasses and let them cool down
4
Whip the cream until stiff. Let vanillin sugar trickle in. Stir quark, 2-3 tbsp lemon juice and 2 tbsp sugar until smooth. Fold in the cream. Spray on the cherries or put it on top as a blob. Decorate with lemon shavings if desired.