Ingredients:
700 g. morello cherries from a morello liquor (with no stones)
750 ml cream
1 chocolate pastry base
1 stick cinnamon
100 g suger
Grated chocolate
1 tbsp. maize starch
Preparation and serving:
Cut the pastry base in 3 thin layers. Drain the morello cherries and leave 150 ml morello liquor. Mix the maize starch with a bit of the liquor to make a mash. Putt the rest of the liquor together with 30 g sugar and the cinnamon stick. Bring it to the boil, then take out the cinnamon and add the starch mash. Bring it again to the boil and add the morello cherries, leaving 10 for garnish later. Stir until it starts getting thick, then remove from the heat and leave to cool down. Mix the cream and the rest of the sugar in a bowl and beat. Spread the first pastry base with cream. Order the half of the morello cherrys and put over the second base. Repeat the same with the secondbase. Put the third base and pour ove the rest of the liquor. Cover the whole cake with cream. Take a spritz and make few "roses", then put a morell over each. Sprinkle the space between the roses with chocolate.
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