Cherry Curd

Whipped cream, curd cheese, salt, 50 g. Sugar and lemon zest in a baking bowl with a whisk until creamy.

Rinse the sour cherries in cold water, remove the stalks, drain and remove the seeds. Place in a suitable bowl, sprinkle with the remaining sugar and let steep for 20 min with the lid closed.

Cut the biscuits in half. Spread 4 cocktail bowls with them. Spread drained cherries evenly on top. Pour the collected juice over them. Top with curd cheese. Sprinkle with chopped pistachios. Place a pair of cherries on each unit as garnish.

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