INGREDIENTS: 0.5 l of sweet cream, 0.15 kg of mascarpone, 4 tablespoons of sugar, 5 gelatin vanilla pods, 0.3 kg of Amarena cherries PREPARATION: Boil the sweet cream and add four tablespoons of sugar. Soak the gelatin sheets in cold water and...

0.5 l of sweet cream
0.15 kg of mascarpone
4 tablespoons of sugar
5 sheets of gelatin
vanilla stick
0.3 kg of amarena cherries

Boil the sweet cream and add it
add four spoons of sugar. Slips
soak gelatin in cold water
to dissolve, then drain them
and heat to 40 °C until
dissolve. Add mascarpone
and vanilla, all good
mix and pour into
models coated with oil,
sprinkled with powdered sugar and
stuffed with amarena cherry.
Allow to cool, then serve
into the refrigerator to harden. The rest
cherries are used for decoration.

The recipe was prepared in the Angel restaurant, Mercator center, Ljubljana

Sour cherry

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