All households can make a dessert as simple as a sponge cake. However, this preparation is often uninviting and “dry” so I thought about making a simple and not too heavy sauce that could be a useful supplement to accompany this dessert for when you have guests over. This recipe uses the Toschi brand of cherries in syrup to add an extra touch and tasty preparation.
MILK AND AMARENA SAUCE
Preparation time: 10 minutes | Cooking time: 10 minutes
Serves 8-10 people
1 cup of whole milk
1 cup of heavy cream
1 tablespoon of cane sugar
1 tablespoon of cornstarch
1 vanilla bean or 1/2 teaspoon of pure vanilla extract
1 jar of Toschi cherries in syrup
- Mix the cornstarch with the sugar. Add the milk and the cream and vanilla. If you are using a vanilla bean, cut the pod in half after the you have cooked the other ingredients and scrape out the remaining seeds and put them in the sauce.
- Bring to a boil, stirring continuously, after 2-3 minutes of boiling, the cream should have thickened slightly. Allow to cool stirring often.
- Pour a spoonful over each slice of cake as desired then place 3 or 4 cherries with a little syrup. Serve immediately.