Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Nuts
Cherry puree
Crème
How it's done
Nuts
Place the nuts, sugar, cinnamon and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the nuts (approx. 5 mins.). Spread the nuts onto a sheet of baking paper, leave to cool, coarsely chop.
Cherry puree
In a measuring cup, puree the cherries, vanilla sugar, lemon zest and juice. Add to the pan with the cornflour, mix, bring to the boil while stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue stirring for approx. 2 mins. Allow to cool.
Crème
Mix the yoghurt with the cherry puree, fold in the whipped cream, divide into small bowls and top with nuts and cherries.
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