Timbale of Cherries with Orange Sauce

Name: Timbale of Cherries with Orange Sauce (Timbale de censes à la sauce d’orange)
Cuisine: French
Ingredients: 150 g (5 oz) black cherries, stoned; 150 g (5 oz) low-fat natural yoghurt; 3 leaves of gelatine; 200 g (7 oz) quark; 8 fresh cherries, for decoration; 150 ml (¼ pt) fresh orange juice; 25 g (1 oz) caster sugar; pared rind of 1 orange, cut in thin julienne strips

Timbale de censes à la sauce d’orange

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

150 g (5 oz) black cherries, stoned
25 g (1

Europe
Switzerland
France
Dessert

Method

Liquidize the cherries with the sugar.
Stir in the yoghurt until well mixed.
Soften the gelatine in a little cold water for a few minutes, then squeeze dry.
Dissolve the gelatine in 30ml (2 tbsp) water over a gentle heat and stir into the cherry mixture.
Whisk in the quark, then pour into four individual moulds and chill until set.</