Poppy seed cream with sour cherries
- 1 glass (370 ml; 185 g div. wt .) Sour cherries
- 1 small cinnamon stick
- 2 EL cornstarch
- 2 EL Kirschwasser
- 50 g marzipan raw mass
- 250 g Lean quark
- 2 EL Poppy seed back
- 1 Baggage. Bourbon vanilla sugar
- 100 g whipped cream
- Mint
40 minutes
light
- 1.
- Drain the cherries and catch the juice. Measure out 180 ml of juice. Bring the juice and cinnamon stick to the boil. Stir the starch with kirsch until smooth and bind the cherry juice with it. Remove the cinnamon stick, add the cherries and let cool.
- 2.
- In the meantime, cut the marzipan into small pieces and mix with the quark. Strain the quark and marzipan mixture through a sieve. Stir in the poppy seeds and bourbon vanilla. Whip the cream until stiff and fold into the quark and marzipan mixture.
- 3.
- Pour poppy seed cream and sour cherries in layers into 4 glasses (200 ml). Approx. Chill for 30 minutes, decorate with mint and serve.
1 person approx.:
- 320 kcal
- 1340 kJ
- 12 g protein
- 14 g fat
- 31 g carbohydrates
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