WESTFäLISCHE GöTTERSPEISE (WESTFALIAN AMBROSIA)
A very regional, a very typical, and a very unique dessert in the region of Westfalia (Northrhine Westfalia, Germany). One ingredient is essential: pumpernickel - a very dark but still moist rye bread. The westfalian ambrosia is based on curd, whipped cream and this very special ingredient pumpernickel. Sounds different, but I love this treat.
Provided by Thorsten
Categories Dessert
Time 2h25m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Put cherries, sugar and lemon peel into pot, bring to a single boil and cook over low heat for 5 minutes.
- Take from heat, let cool slightly and add cognac. Divide cherries and fluid into 4 serving glasses. Pack the cherries, so that they make a dense layer. Cover with cling film and put into the fridge.
- Toast the pumpernickel in the oven until it completely dry and slightly roasted. Take out of the oven and let cool completely. Chop the pumpernickel finely (I use the food processor). Add the very coarsely chopped hazel nuts and set aside.
- In a bowl mix quark, sour cream, sugar and vanilla extract until smooth.
- Chop the meringue very coarsely and add to the quark mixture. Mix carefully with a spoon.
- Add the pumpernickel mixture and mix with a spoon.
- Beat the whipping cream until stiff. Add to the quark mixture and fold in carefully. Do not overmix it.
- Divide quark mixture into the four serving glasses, cover again and chill it for about 2 hours in the fridge.
- To serve: take out of the fridge, sprinkle with some chocolate, add a few hazel nuts and a cherry.
- NOTE on serving: you can premix the cherry layer with the cream layer. It looks not as fancy as the layered serving, but it taste as good as the layered one.
- NOTE: you can store this dessert for one day in the fridge. It is even better the next day.
- NOTE: you can use preserved cherries. But then don't cook the cherries. Cook only the fluid as described above. To thicken the fluid you can add cornstarch. Dilute 1 tsp in a bit of cold water and then add this mixture to the cooking fluid.
- NOTE on meringue: you can sub the meringue here by "dry" cookies or butter cookies.
Nutrition Facts : Calories 512.2, Fat 34.1, SaturatedFat 15.9, Cholesterol 80.9, Sodium 192.2, Carbohydrate 49.5, Fiber 5.6, Sugar 29.3, Protein 7.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
