85
Stracciatella crème with espresso sauce
Serve 8
Ingredients:
1 jar (470 g) of black or morello
cherries
Juice of 2 oranges
1 tbsp honey
1 tbsp cornflour
4 tbsp Amaretto
250 g mascarpone
250 g quark
75 g sugar
250 ml double cream
50 g plain chocolate, grated
Sauce:
100 g plain chocolate
100 ml espresso
5 tbsp cream
A pinch of cinnamon, coriander
and ground cloves
Method:
1. Mix the cornflour with a little cherry juice to a
smooth paste. Stir in the rest of the cherry juice,
the orange juice and the honey. Cover and cook for
5 minutes at 800/900 W, stirring halfway through.
Add the amaretto and cherries. Divide between
8 dessert bowls.
2. Beat together the mascarpone, quark and sugar.
Whip the cream until stiff and fold into the
mascarpone mixture with the grated chocolate.
Place in the refrigerator to chill.
3. Break the chocolate into pieces and place them in
a bowl with the other sauce ingredients. Cook for
3 minutes at 450 W. Stir well and set aside to cool.
4. Using a tablespoon, make scoops of the mascarpone
cream mixture and arrange on top of the cherries.
Drizzle some of the espresso sauce on top of each.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
5 minutes + 3 minutes
Tip
The
crystallisation of honey
has no bearing on its quality.
The higher the sugar content,
the faster the honey will
crystallise. Simply heat it in the
microwave in a microwave-proof
container for a few seconds to
make it runny again.
