Coffee Cream with Cherry Compote

add, bind with cooled maizena (cornstarch) and fill into a glass. Sauté the cashews in butter and sprinkle over the cherry compote.

For the cream, beat three egg yolks with sugar and vanilla sugar until creamy, fold in hot milk with the coffee powder and beat over a hot water bath until rose.

Add cold soaked and squeezed gelatine leaves, stir until cooled, fold in whipped cream, fill into glasses and set aside to cool.

Arrange everything together and garnish with mint leaves and powdered sugar.

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