Sour Cherry Cold Bowl

Rinse and pit the cherries. Cut the melon into quarters, remove the seeds and cut them into balls.

Pour the sugar into the center of the saucepan, let it melt and caramelize until golden brown.

Extinguish with cherry juice and red wine, loosening the caramel from the bottom of the pot and let it bubble.

4. add the cinnamon stick, cloves, vanilla bean and vanilla sugar.

5. stir the cornstarch with a little water until smooth, stir into the boiling cherry broth and leave it open for 3 minutes while stirring.

6. fold in half of the lemon zest, cherries and melon balls. Pour the mixture into a large shallow bowl and refrigerate for 1- 2 hours. Then remove vanilla bean, cloves and cinnamon stick.

Whip egg whites with confectioners’ sugar until stiff, place in a piping bag fitted with a small hole nozzle and pipe 15-20 dumplings (for 4 servings) onto damp surface. Bring the milk to the boil in a large frying pan and remove from the heat. Use a palette to place the dumplings on the hot milk, cook for 5 min with the lid closed.

Remove with a skimmer, drain on kitchen roll and place on the cold dish. Garnish with lemon peel and lemon balm leaves.

ptid81

Time needed : 45 min.

Our tip: use your favorite red wine for cooking!

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