Easter eggs with cherry cream
- 1 Glass (72 ml) Imperial cherries
- 3/8 l Milk
- 1 packet pudding powder
- ' Vanilla flavor '
- 125 g white couverture
- 2 EL Cherry liqueur
- 1 (3 g per piece) Layer of white chocolate half-egg hollow forms (42 pieces each)
- 15 Pistachio kernels
- small freezer bag for
- decorating
45 minutes
easy
- 1.
- Drain the cherries. Halve 21 cherries and cut out 42 small circles with a small perforated nozzle. Puree the leftover edges and the rest of the whole cherries and pass through a sieve. Mix 4 tablespoons of milk and pudding powder until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Chop 100 g couverture, add to the hot pudding and dissolve while stirring. Add the pureed cherries and liqueur and stir the ingredients until smooth. Pour the mixture into a bowl and let it cool, but don't let it set. Then pour the cream into a piping bag with a small perforated nozzle and squirt into the chocolate molds up to the edge. Quarter the pistachios lengthways. Place cherries and pistachios on top of the cream as a cherry decoration. Melt the rest of the couverture in a hot water bath and pour it into a small bag. Cut off a small corner from the bag. Spray couverture as a 'cherry stalk' on the cream and let it dry. Press the pralines out of the foil and arrange them in praline sleeves
- 2.
- Waiting time approx. 1 hour
1 portion approx:
- 50 kcal
- 210 kJ
- 1 g protein
- 3 g fat
- 7 g carbohydrates
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