Cinnamon hazelnut mousse

For 4 people
  • 1 Glass Sour cherries (370 ml / Abtr.gew. 185 g)
  • 1 EL Cornstarch
  • 1/2 TL Cinnamon
  • 1 packet vanillin- Sugar
  • 200 ml Milk
  • 100 g whipped cream
  • 1 pack 'Festival mousse' (cinnamon and hazelnut flavor)
  • cream tuff, dessert decoration and bark chocolate
25 minutes
Drain the cherries, collecting the juice. Mix in 2 tablespoons of juice and cornstarch until smooth. Bring the remaining juice to the boil. Season with cinnamon and vanilla sugar. Add the cornstarch while stirring constantly, bring to the boil again. Fold in the cherries. Fill into portion glasses and let cool down. In the meantime, pour the milk, cream and cream powder into a tall mixing bowl and beat until creamy for 3 minutes with the whisk of the hand mixer. Spread on the cherries and chill for another 1/4 hour. Just before serving, decorate with cream tuff, dessert decor and bark chocolate
Per serving 1050 kJ / 250 kcal. E 4 g, F 12 g, KH 29 g


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