Wash and pit the sour cherries. Rinse the currants and grate them from the panicles.
Slightly heat the cherry juice, except for 4 tablespoons, with sugar and cloves. Add the fruit.
Mix four tablespoons of cherry juice with cornstarch and bubble in compote, stirring constantly. Allow compote to cool and refrigerate for at least one hour.
Whip the whipped cream with cherry brandy and vanilla sugar until stiff. Garnish with chocolate chips and serve with the compote.
Preparation Tip:
Use mixed berries for the compote, according to taste and season.
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