Preparation

1

Step 1

Remove the oven rack and preheat the oven to 180° C (gas mark 2 – 2 ½). Grease the glasses. Heat 260ml milk in a saucepan.

2

Step 2

For fresh cherries, sort them, rinse them, drain them well, remove the stems if necessary and remove the stones. Drain the cooked cherries well in a sieve.

3

Step 3

Cut the rolls into small pieces, put them in a bowl and pour 260ml warm milk over them. Cover and let sit until the milk is almost completely absorbed.

4

Step 4

In the meantime, separate 2 eggs and beat the egg whites until stiff.

5

Step 5

Mix the 2 egg yolks with vanilla pulp from one pod and 60g sugar with the beaters of the hand mixer. Stir in butter and baking powder. Carefully fold the beaten egg whites into the egg-butter mixture. Add the cherries and bread pieces. Divide between the glasses and sprinkle the almonds on top.

6

Step 6

Place in the oven with the cold rack and bake for about 25 minutes.

7

Step 7

Remove from the oven and let cool slightly on a wire rack. Sieve with powdered sugar and serve lukewarm. Vanilla sauce also works great!

8

Step 8

For the vanilla sauce: Mix 500ml milk with vanilla pulp from a vanilla pod, 35g sugar, egg yolk, starch and salt in a small saucepan.

9

Step 9

Bring to the boil, stirring constantly. As soon as the sauce thickens, remove from the heat, allow to cool and pour into a juice bottle.

10

Step 10

Enjoy cold or warm.

For the recipe, you'll nee:

Ingredients

Portions

8

Food

  • 260.0 ml Milk
  • 400.0 g fresh or preserved cherries
  • 3.0 Bread roll
  • 2.0 Eggs
  • pulp from one vanilla pod
  • 60.0 g Sugar
  • 50.0 g Softened butter
  • 2.0 tsp Baking powder
  • 50.0 g sliced almonds
  • 500.0 ml Milk
  • Pulp of a vanilla pod
  • 35.0 g Sugar
  • 2.0 Egg yolk
  • 15.0 g Cornflour
  • A pinch of salt