5 tbsp sugar
Sour cherry spoon sweet syrup
1 vanilla pod
Boil the milk with the cream, sugar and seeds from the vanilla pod. At the same time, soak the gelatin leaves in cold water for 5-6 minutes. Remove the milk from the heat as soon as it starts to rise up. Once it cools down, add the anthotyro and the gelatin after properly wringing it out, and stir until you have a homogeneous mixture. Pour the cream into individual moulds and leave them in the fridge for 6 hours. Remove them from the moulds and pour the sour cherry syrup on top.
Optionally, garnish with sprig of thyme or marjoram.