Stracchiatella cream with maraschino cherries

Name: Stracchiatella cream with maraschino cherries
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 glass (720 g) Morello cherries; 1/2 package Red fruit jelly powder; 2-3 TABLESPOONS Maraschino Liqueur; 3 TABLESPOONS Sugar; 75 g Dark chocolate; 350 g Mascarpone; 2-3 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 250 g Whole milk yoghurt; 3 TSP San-Apart; 100 g Whipped cream

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 glass (720 g) Morello cherries
1/2 package Red fruit jelly powder
2-3 TABLESPOONS Maraschino Liqueur
3 TABLESPOONS Sugar
75 g Dark chocolate
350 g Mascarpone
2-3 TABLESPOONS Lemon juice
1 package Vanillin sugar
250 g Whole milk yoghurt
3 TSP San-Apart
100 g Whipped cream

Directions

1
Drain the cherries in a sieve, collect the juice and measure 250 ml. Stir 50 ml juice and red fruit jelly powder until smooth. Bring 200 ml juice, liqueur and 1 tablespoon sugar to the boil. Stir in the mixed powder, bring to the boil briefly and add the cherries. Chill the groats, stirring occasionally. Chop the chocolate finely and put 1 tablespoon aside for decorating. Mix mascarpone, lemon juice, 2 tablespoons sugar, vanillin sugar and yoghurt.
2
Stir in San-Apart. Whip cream until stiff. Fold in cream and chocolate and fill into a large bowl. Chill the cream until the compote is also cold. Add part of the cherries to the cream, arrange the remaining cherries separately. Sprinkle with chocolate
3
1 hour waiting time