Cherry Canapés with Vanilla Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 431 kcal | (21 %) | ||
| Protein | 6.1 g | (6 %) | ||
| Fat | 25.1 g | (22 %) | ||
| Carbohydrates | 44 g | (29 %) |
Ingredients
- Ingredients
- 2 slices Frozen puff pastry (about 110 g)
- 1 egg yolk
- 2 Tbsps sugar
- 250 grams Sour cherry
- 4 Tbsps Cabbage
- 3 Tbsps Cassis liqueur
- 1 tsp cornstarch
- 250 milliliters Vanilla ice cream
- fine sugar (and cocoa for dusting)
- Lemon balm (for garnish, if desired)
Preparation steps
Thaw puff pastry according to package instructions. From each sheet, cut out 6 circles with a cookie cutter, each about 5 cm (approximately 2 inches) diameter. Place on a baking sheet lined with parchment paper. Pierce dough with a fork. Brush with beaten egg and sprinkle with sugar. Refrigerate for 30 minutes until well-chilled.
Remove stems and rinse cherries in a colander, then drain, pat dry and remove pits. Heat cherry juice and cherries in a saucepan and bring to a boil. Mix cassis liqueur and cornstarch into a paste, then stir into cherry mixture. Bring to a boil again. Remove from heat and let cool.
Bake puff pastry circles in preheated oven at 200°C-225°C (fan: 180°C-200°C, gas mark 4-5) (approximately 425°F), 12-15 minutes. Cool on a wire rack.
Cut puff pastry circles in half horizontally. Partially thaw ice cream and stir into a smooth sauce. Spread cherry mixture on bottom layer of puff pastry canapés, then replace top. Arrange three canapés on each dessert plate and drizzle with vanilla sauce. Serve remaining vanilla sauce separately. Decoratively sprinkle with fine sugar and cocoa powder. Garnish with lemon balm and serve.
