CHERRY VASES, EGG CREAM AND BISCAKE WITH KIRSCH
I made these cups in full season of cherries and I assure you that they are vice, you put the spoon and no longer you stop until you finish them, how good are they, easy to make and better to eat, do you cheer? ...
* For egg cream:
- 3 eggs fresh
- 150 gr of sugar
- 210 gr of butter
- 35 gr of cornstarch
- 400 gr of pitted cherries
- 50 gr of sugar
- 50 ml of water
- 300 gr of boneless cherries
- 50 gr of almonds caramelized granillo
- 4 sponge cake of soletilla
- 100 ml of kirsch liquor
- fresh mint
Prepare the egg cream; To do this, mix the eggs with the sugar and the cornstarch until there is no lump, put the sauce on a saucepan over low heat until a boil and stirring constantly, remove the cream from the heat and add the chopped butter, move all with some rods until it dissolves and let cool.
Make the coulis; To do this, put the sugar and water in a small pan over the heat, add a boil and add the cherries without bone. Cook for about 5 minutes, then grind it until we have a fine sauce and let it cool.
On a glass glass, place about 2 tablespoons of coulis, the sponge cake of soletilla chopped and previously wet in the kirsch liquor, we put a little egg cream, we add some cherries cut in half without bone and the almond granillo.
We refill with egg cream, cherries and almonds and fill the glass. Finally, we decorate with caramelized granillo almonds, some cherries with bone and stem and fresh mint leaves, mine in my garden ...
Note: to caramelize the almond I made it very simple and it was delicious, I made a caramel with a little water and a bit of sugar, when it started to put on the blond I added the granola of almond, I stirred a little fire and take it out. On the stone of the countertop spread a sheet of baking paper and overturned the caramel with the almond, stretch it a little and let it cool completely. To decorate the glasses, chop it in a chopper and that's it, it's delicious ...