Karl Ratzsch's Bavarian Kirsch Cream with Cherries

1 pound cherries, stoned
3/4 cup Kirsch liqueur
1/2 cup sugar
1 cup cream
4 egg yolks
1 cup cream, scalded
1/2 teaspoon vanilla
1 cup whipping cream, whipped

Put cherries in a bowl and pour 1/2 cup kirsch over the cherries. Reserve the remaining 1/4 cup kirsch. In a large mixing bowl, beat the sugar and egg yolks until smooth and creamy. Pour egg mixture into a large saucepan and heat it very gently with scalded cream and vanilla.

The mixture should cook without boiling until it coats the back of a spoon. Remove from heat and chill thoroughly. Then fold in the remaining kirsch and whipped cream. Chill 1 hour.

Arrange cherries and some marinade in a stemmed glass, or appropriate serving dish. Top with a generous amount of the cream mixture and serve.


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