Description
Recommended Equipment
- small pot
- whisk
- bowl
- cheese grater
Ingredients
Units Scale
OATS BASE
- 100 grams rolled oats
- 250 milliliter almond milk
- 1 tsp vanilla extract
- pinch of salt
- 1 tsp date syrup
- 1 egg yolk
- 100 milliliter full-fat cow milk
- 50 milliliter heavy cream
- 50 grams marzipan
- 40 grams white sugar
- 0.5 tsp vanilla extract
- 150 grams cherries
- 50 milliliter cherry juice
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp powdered sugar
- candied cherries
Instructions
- Place the marzipan in the freezer for about 20–30 minutes, then grate it coarsely using a cheese grater.
- Warm the milk and cream in a pot without bringing it to a boil, then remove from heat.
- Mix the egg yolks, sugar, and vanilla extract thoroughly in a bowl. Add the grated marzipan and stir well.
- Gradually add the egg yolk mixture to the warm milk-cream mixture, one teaspoon at a time, stirring constantly until combined. Return the pot to medium heat and stir until the sauce thickens. For a firmer consistency, mix 1 tsp of cornstarch with a bit of water, add it to the sauce, and briefly bring it to a boil. Remove from heat.
- In another pot, mix cherries, cherry juice, lemon juice, powdered sugar, and cornstarch. Heat over medium heat until the mixture thickens and the cherries soften. Remove from heat.
- In a separate pot, combine oats, almond milk, vanilla extract, salt, and your choice of sweetener (e.g., date syrup). Bring to a boil, stirring until the oats are soft.
- Layering: Spread a portion of the oatmeal in a small bowl, then add a layer of cherry sauce. Cover with the remaining oatmeal, smooth the surface, and pour the marzipan sauce over the top.
- Garnish with a candied cherry. Serve immediately or prepare as overnight oats.
