Ingredients: 3 cups of water, 500 grams of cherries, 2 tablespoons sugar, 3 tablespoons white wine 2 tablespoons potato starch, lemon peel, 1 pinch of cinnamon.
Preparation: Clear from cherry pits, put in a pan, add the lemon zest, a pinch of cinnamon, then remove the lemon zest. Dilute a small amount of cold water starch, add to the cherries, bring the pudding to a boil. Pour into a la carte dishes, sprinkle with sugar and refrigerate.
