Johnro's Cherry Cream Kuchen (part TMX)

[judydawn]

Cherry Cream Kuchen
puff pastry
500g ricotta cheese
300ml cream - semi whipped or sour cream works as well
2 teasp kirsch or cherry brandy
450g pitted cherries drained - reserve juice
2 tabsp cornflour

icing sugar to dust

Cut each pastry sheet into 1/4 's.  Fold 2 pieces in 1/2 and make cuts at 2cm intervals to within 2cm of edge. Unfold to original shape
Place both rectangles on papered baking tray - 220 deg oven until golden
Mix tog ricotta, cream, sugary and tsp kirsch.
Into TMX place cornflour and reserved syrup - combine speed 5 10 sec
Cook 90 degs 2 mins speed 3 - 4.  add extra kirsch and cherries and stir reverse speed 1 until combined
Cool completely  before spreading over pastry base (I break the pillow so that the cherries and ricotta sit in the well) - top with ricotta mixture.
Place cut pastry on top - refrigerate 15mins - dust with icing sugar

[cookie1]

This looks good and I think I'll make it-very slimming with ricotta in .
Just one query, it says in line 3 to mix together ricotta, cream and sugary??. There's no sugar in the recipe. What could it be?

[trudy]

Looks great!!!!!   

[cookie1]

Robyn has just let me know that there should be 2 tablespoons of sugar in this. Thanks Robyn.
Judy you may be able to add it in, I can't.