Ingredients Jump to Instructions ↓

  1. 400 g black cherries

  2. 500 ml Côte-Rotie (red wine)

  3. 100 g superfine sugar

  4. 100 g fresh raspberries

  5. 15 g cornstarch

  6. 200 ml kirsch

  7. 1/4 liter vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Wash and pit the cherries.

  2. Poach the cherries in the red wine with the sugar. Let cook for two minutes.

  3. Remove the cherries with a skimmer. Keep them warm.

  4. Add the raspberries to the cooking liquid. Cook for five minutes.

  5. Thicken with the cornstarch dissolved in a little cold wine.

  6. Strain.

  7. Re-warm the cherries in a small saucepan. Add the kirsch and flambé.

  8. Lay down a base of vanilla ice cream in some small dishes. Place the hot cherries on top.

  9. Spoon the warm sauce from the cherries over top. Serve immediately.


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