Cherry crème
Ingredients
for 4 people
| 50 g | macadamia nuts |
| 50 g | sugar |
| ¼ tsp | cinnamon |
| 2 tbsp | water |
| 300 g | cherries, pitted |
| 1 parcel | vanilla sugar |
| 1 | organic lemon use a little grated zest and 1 tbsp of juice |
| 1 tbsp | Maizena cornflour |
| 180 g | plain yoghurt |
| 1 dl | full cream, beaten until stiff |
| 100 g | cherries, halved, pitted |
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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