Cherry-Cream of Cream

For the cherry cream, steam pitted cherries with lemon zest, sugar and wine for 5 minutes. Soak the gelatine in cold water, drain after 5 minutes and add to the cherries.

Dissolve the gelatine in it while stirring, then let the cherries cool down. Whip the cream with vanilla sugar and cream stiffener.

Fill cooled cherries alternately with the whipped cream into cold rinsed glass bowls before stiffening. Chill the cream for about 1 hour and then garnish with the toasted almond flakes.

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