A quick and easy dessert

Ingredients

• 250ml milk
• 250ml cream
• 6 egg yolks
• 1-2 sticks of vanilla
• 100g sugar
• 10 sheets of gelatine
• 40ml cherry schnapps or liqueur

Preparation

1. Whip the egg yolks, vanilla sticks and sugar in the “Bain Marie” until it achieves a good consistency. Whisk thoroughly at the sides and particularly at the bottom of the dish, ensuring nothing sticks.
2. Add hot milk and continue mixing, keeping the heat below boiling point. Heat until there is a thick consistency.
3. Add soaked gelatin, mix and add the cherry liqueur.
4. Before the mixture sets, slowly add the whipped cream.
5. Pour into tins or little bowls and place in the fridge for a few hours.
6. As soon as the mixture sets, remove from tins carefully and either present as is on a plate, or heat a teaspoon and present round pieces on each plate.

Serving suggestion

• Once set, remove from tins carefully and either present as is on a plate, or heat a teaspoon and present round pieces on each plate.
• Additionally, one could soak fresh cherries in cherry liqueur (after removing the cores) and use them to ‘frame’ the mousse on the plate.