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Cherry cream (Kiischtecreme): recipe illustration
Desserts

Cherry cream (Kiischtecreme)

A smooth dessert made from cooked cherries and cream, thickened with cornflour and flavoured with local kirsch. It's served chilled in glasses, often at the end of summer.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

487 kcal per serving

Protein
8.1 g
Carbohydrates
50.4 g
of which sugars
42.1 g
Fat
26.5 g
Fiber
2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pit the cherries and cook them for 10 minutes over low heat with 50 g of sugar and a splash of water.
  2. Mix the cornflour with a little cold milk to make a smooth paste.
  3. Heat the rest of the milk and the cream with the vanilla until just simmering.
  4. Whisk the egg yolks with the remaining sugar, pour the hot milk over them, then return everything to the pan with the cornflour mixture.
  5. Thicken over low heat, stirring for 3 minutes without letting it boil, then mix in the cherries.
  6. Spoon into glasses and chill for 2 hours before serving.

Variations and tips

Berry version. Replace the cherries with raspberries, mashed and passed through a sieve.

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Original Ecomely recipe.