Vanilla Pudding with Cherry Ragout

simmer, bind with cooled starch, cool, finish with sugared and whipped cream and fill into large wine glasses. Boil the stoned cherries in a broth of red wine, cinnamon and sugar, bind with cooled cornstarch, cool and pour over the vanilla cream. Roll out the puff pastry, turn into grissinis, sprinkle with sugar, bake in the oven, and arrange decoratively around the edge of the glass.

Our tip: Use your favorite red wine for cooking!

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