Cherry Strudel with Chocolate Ice Cream and Praline Sauce and Chili

Preheat the oven.

Filling Sieve the cherries and sprinkle with cherry brandy. Mix the breadcrumbs with the almond kernels and roast on a baking tray in the oven for about ten minutes until lightly browned by sight. Stir a few times in between so that the nuts brown evenly. Cool down afterwards.

Separate the egg. Mix the marzipan with the egg yolk, almond liqueur and orange liqueur until creamy. Grate some zest from the lemon and the orange. Whip the butter with the powdered sugar, half a teaspoon each of lemon and orange zest, vanilla pulp, a pinch of cinnamon and salt until creamy.

Mix the cherries with the marzipan mixture, the almond mixture and chopped dark chocolate.

Strudel Preheat the oven to 200 degrees.

Brush a muffin tray with a tiny bit of melted butter. Cut the strudel dough into 15 centimeter squares and brush with the remaining liquid butter. Place the squares in the muffin trays.

Place one to two tablespoons of the filling in the center and fold the ends over each other. Bake in the oven for about 20 min until light.

Praline sauce roughly dice chocolate and nougat. Heat the whipped cream and stir with the chocolate and nougat cubes to a smooth sauce. Grate about a pinch of the orange zest. Season with orange zest, almond liqueur, cognac and a tiny bit of chili.

Pour the praline sauce onto a plate and perhaps add a little custard and make a pattern out of it

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