1/2-1 litre (250-500 g) cherries
500 ml water
200 ml red wine
2 sticks cinnamon
200 ml (200 g) Dansukker Cane Sugar
1 tsp (3 g) Dansukker Vanilla Sugar
1 tbsp (8 g) potato starch
200 ml double cream
1 tsp (3 g) ground cinnamon
2 tsp (6 g) Dansukker Icing Sugar
Rinse and pit the cherries.
Combine the wine, water, cane sugar, cinnamon and cherries in a saucepan. Bring to the boil and simmer for 5 minutes. Mix the potato starch with a little water and stir into the soup to thicken it. Add the vanilla sugar.
Allow to cool. Strain and reserve the liquid. (You can save the berries to serve with ice cream later.) Whip the cream to soft peaks with the icing sugar and cinnamon. Serve the soup with the cinnamon cream. Serve biscuits or rusks on the side if desired.
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