For the cream, bring the salt, sugar, milk and vanilla sugar to the boil in a saucepan. Mix pudding powder with egg yolks and cold water in a baking bowl. Pour into the boiling milk while stirring. Bring to a boil. Remove saucepan from the kitchen stove.
Rinse four cold dessert bowls with cold water. Pour in cream. Cool. This will take half an hour.
In the meantime, for the cherry sauce, soak red and white gelatin in a cup rolled up with cold water. Drain the cherries in a sieve. Collect the juice and measure out 3/8 liter. Measure out. Pour into a suitable bowl. Add cherry brandy. Squeeze out the gelatine. Melt with the hot water. Cool slightly. Stir into cherry juice form. Add cherries (leaving 16 beautiful ones for garnish ) in the same way. Rinse four dessert dishes ( smaller than the Krem dessert dishes ) with cold water. Add cherry mixture and chill in refrigerator for 45 min.
Just before serving, whip whipped cream and sugar until stiff. Fill into a piping bag. Turn vanilla cream out onto four glass plates On top of the cherry jelly. Cut the cherries in half and place them on the edge of the vanilla cream. Bring to table garnished with dabs of cream.
Menu 5/283
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