Karl Ratzsch’s Bavarian Kirsch Cream with Cherries

Karl Ratzch’s is famous for this dessert and provided the recipe to the Milwaukee Sentinel in 1981.

Karl Ratzsch’s Bavarian Kirsch Cream with Cherries
1 lb. cherries, stoned
3/4 c. Kirsch liqueur
1/2 c. sugar
1 c. cream
4 egg yolks
1 c. cream, scalded
1/2 tsp. vanilla
1 c. whipping cream, whipped

Put cherries in a bowl and pour1/2 c. Kirsch over the cherries. Reserve the remaining 1/4 c. Kirsch.  In a large mixing bowl, beat the sugar and egg yolks until smooth and creamy.  Pour egg mixture into a large saucepan and hat 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 hr.

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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