Cheese Cream with Elderberries

A wonderful recipe for all strawberry lovers!

For the compote, put elderberry juice and cassis in a small, high saucepan and cook a little bit at high temperature. Meanwhile, rinse and pluck the berries. Mix into the juice and heat briefly, then set aside to cool.

For the cheese cream, finely grind half of the nuts. Lightly toast the remaining nuts in a dry frying pan, then cool.

Spread the ricotta through a sieve and stir thoroughly with the juice of one lemon, sugar and ground nuts. Whip the whipped cream until stiff and fold into the cheese cream.

Fill the ricotta cream into a piping bag with a large hole nozzle and pipe the amount in rosette form onto dessert plates. Garnish with the toasted walnuts and add the berry compote. Serve immediately.

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