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Categories:
cornstarch cocoa sugar milk heavy cream vanilla Vanilla Cherries vanilla bean granulated sugar fresh cherries
Viewed: 47 - Published at: 5 years agoIngredients
- 1/4 cup cornstarch
- 2 tbsp cocoa powder
- 2 tbsp granulated sugar
- 1 1/4 cups milk
- 1 1/4 cups heavy cream or half-and-half
- 1 tsp vanilla extract
- None None Vanilla Cherries
- 1 None vanilla bean, split lengthwise, seeds scraped out
- 1/2 cup granulated sugar
- 18 oz fresh cherries
Method
- Sift cornstarch, cocoa powder and sugar into a medium saucepan. Gradually stir in milk and cream. Cook, stirring, over medium heat until mixture boils and thickens. Reduce heat and simmer, stirring, for 2 mins. Remove from heat and stir in vanilla.
- Distribute mixture between 6 serving glasses. Cover surface directly with plastic wrap then chill for 3 hours.
- Meanwhile, for the vanilla cherries, place vanilla bean, vanilla bean seeds, sugar and 3/4 cup water in a medium saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins, or until syrup is slightly thickened.
- Transfer syrup to a medium heatproof bowl. Add cherries and stir until well coated. Cover and chill for 1 hour. Serve blancmange topped with cherries and syrup.
