Kirschplotzer

200 g breadcrumbs

125 g light butter

125 g sugar

125 g hazelnuts, grated 5 eggs

20 ml cherry brandy

375 ml milk

1 kg cherries

– Southwest text

Cover with marinade of salt, balsamic vinegar, olive oil and pepper and arrange on a flat plate.

Mix the gorgonzola with whipped cream, salt and pepper, pipe into the zucchini flower with a piping bag and garnish with a bunch of parsley. _________________________________________________________

2.)

Stuffed Zucchini Flowers (Decorative Entrée) =================

Ingredients for nine pieces: 250 g sole fillet salt lemon pepper 1 pointed morel 1 egg white 150 g whipped cream 1 zucchino 9 zucchini flowers 400 ml fish stock

Cut the sole fillet into small cubes, season with salt and pepper and leave in the refrigerator for about 15 minutes. Soak the morel in water for about 20 min. Mix the fish with the egg white in a hand mixer. Whip the cream until not too stiff and stir in. Leave the mixture to cool. Rinse the zucchini and cut into tiny cubes. Remove the morel from the water and cut into small cubes. Divide the fish mixture into thirds. Mix 1/3 with the zucchini cubes, the second third with the morels. Carefully rinse and dry the zucchini flowers. Remove the pistils. Fill three blossoms with each of the different fillings. Carefully fold the flower tops over the filling. Mix the fish stock with 300 ml of water in a saucepan.

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