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Junket Lorraine and icecream pears

Who can seriously say no to scrumptious desserts? Even more so if they look as yummy and sound as tasty as the two recipes from the collection of the DDR Museum... definitely worth a "sweet sin"!
by Janine Henschel (16 Sep 2016)

Who can seriously say no to scrumptious desserts? Even more so if they look as yummy and sound as tasty as the two recipes from the collection of the DDR Museum... definitely worth a "sweet sin"!

 

Junket Lorraine

 

Ingredients:

50g dark rye bread

50g chocolate

500g raw or canned cherries

1tbsp sugar

250g curd

1/4 liter vanilla sauce

 

Preparation

  • grate the dark rye bread, shred the chocolate, mix and put into a glass bowl
  • spread the cherries on top and add sugar according to taste
  • batter junket and vanilla sauce until a creamy consistency is reached, spread on top of cherries and decorate with additional cherries

 

 

Ice cream pears

 

Ingredients:

4 pears

2 tbsp sugar

1 stem of cinammon

1 bucket vanilla ice cream

1tbsp redcurrant jelly

1pack chocolate sauce

1/2 liter milk

2 tbsp sugar

some finely grated chocolate

 

Preparation

  • peel the pears, cut in halfs and remove the core
  • cook in sugar water along with the cinammon until they are almost soft
  • let cool
  • put ice cream on cooled plates
  • fill the pear halfs with blackcurrant jelly and put onto plates
  • mix a chocolate sauce from the remaining ingredients, refine with the chocolate and pour on top of the pears while still hot
  • serve immediately

 

 

You will need about 5-10 minutes for preparing these desserts.

 

Source: Süße Speisen, Verlag für die Frau, Leipzig, 1977

 

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