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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sour Cherry & Poppy: a classical match. Ingredients:
25 g flour |
75 g sugar |
a pinch of salt |
30 g grated poppy seeds |
1 lemon |
25 g butter |
500 g sour cherry (pitted) |
250 g mascarpone |
5-7 tablespoons vanilla sugar |
3 tablespoons elderberry syrup |
3 tablespoons sherry |
Directions:
1. Mix flour, sugar, salt and poppy. Add cold, melted butter, lemon juice and mix it well. Leave it for an hour in fridge. Preheat oven to 170°C.
2. On a baking paper put a teaspoon of the mixture and grease it so that you have circles.
3. Bake it for 5 minutes or until the skirts get braun.
4. For the ice cream cook cherry together with sherry and elderberry syrup. Puree, let it cool and mix with mascarpone and sugar. Let the ice cream machine do the rest.
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