Visnjab

A beautiful old-fashioned treat, a refreshing dessert that no one refuses :)

Preparation steps

Drain the cherries, then add enough water to the juice to make 1 LT of liquid.
Mix the starch flour (sugar) with the sugar, add a little liquid (ie juice with water) and stir into a smooth mass without lumps.
Add vinegar to the rest of the juice and when it boils, add the whipped cream and sugar and cook as a pudding. The vinegar will evaporate during cooking, but will leave a cherry-specific taste. Finally add the cherries and cook for a few more minutes.
Pour into bowls, cool well, decorate as desired and enjoy.

Serving

Visnjab will never be as thick as pudding, it is a little thinner in consistency. "Trembling", that's how it should be.

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