Chestnut and Cherry Dessert with Poppy Seed Meringues

For the chestnut-cherry dessert with poppy seed meringues, first prepare the meringues, preferably the day before. Preheat the oven to 100 degrees. Beat the egg whites with the granulated sugar until stiff, carefully stir in the powdered sugar and fold in the poppy seeds. Pipe onto a baking tray lined with baking paper and bake for about 35 minutes. Clamp a wooden cooking spoon in the door while doing this. The amount makes more than you need for the dessert for garnish. The rest will either be snacked on as is or made into another dessert in the next few days.

Strain the cherries, reserving the juice. Set aside 6 cherries for garnish. Heat 100 ml of the cherry juice with the currant jam and sugar in a saucepan, stirring until the sugar has dissolved. Mix the starch with 2 tablespoons of cold cherry juice and stir into the hot juice mixture. Bring to a boil, add the cherries and remove from the heat. Divide among the 6 glasses and refrigerate.

For the cream, soak gelatin in cold water. Whip the cream with 2/3 of the sugar until stiff. Set aside a little for the garnish. Stir chestnut puree with 2 cl cherry rum and remaining sugar and vanilla sugar until smooth. Heat the remaining rum and dissolve the gelatine in it. Stir into the puree and quickly stir in 1/3 of the cream. Fold in the remaining cream. Also divide among the jars and chill for at least 4-6 hours (overnight). The chestnut and cherry dessert

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