LIGHT, CREAMY, STABLE CHERRY CREAM

Ingredients:

50 ml MaxNatural MEGGY Natural Aroma

250 g sour cherry

150 g icing sugar

1 tbsp gelatine

a few tbsp water

200 ml whipped cream

The pitted cherries are pureed in a blender and then strained through a sieve. The gelatine is heated as specified, then mixed with the fruit puree and sugar, add MaxNatural Meggy natural flavouring and blend until homogeneous.

In another bowl, whip the cream. Start at low speed and gradually increase the speed until you have a stiff foam.

Gently mix the sour cherry pulp with the whipped cream. Refrigerate for a few hours to allow the flavours to blend.

Put it in a foam bag and let it temper at room temperature before use, so it is easier to work with

This cherry cream is a tasty and colourful topping that goes perfectly with cupcakes and is sure to please family and friends. Enjoy your meal!