Cantuccini curd raspberry slices

Ingredients for 1 servings:

• 50 g butter
• 100 g cantuccini
• 4 tbsp sugar
• 6 sheets of gelatin
• some lemon zest
• 1 packet of vanilla sugar
• 250 g quark (cottage cheese), 20%
• 125 ml cream
• 250 g raspberries, frozen
• 2 tbsp orange juice
• Almond flakes
• Raspberries, fresh

Instructions

Working time approx. 35 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 35 minutes

Thaw the raspberries. Slowly melt the butter. Finely crumble the biscuits. I place them in a freezer bag and flatten them with a rolling pin. Then mix the crumbs with the melted butter. Press into a loaf pan, where the edges are easy to loosen, and smooth them out. You can also put it in small tart rings. Briefly soak three sheets of gelatin in cold water. Mix the curd with 2 tablespoons of sugar, grated lemon zest, and ½ packet of vanilla sugar. Squeeze out the gelatin and dissolve it in 2 tablespoons of warmed orange juice. Let it cool slightly, then slowly stir it into the cream and chill. Whip the cream until stiff, stir it into the set cream, and spread it over the biscuit base. Chill for one hour. Soak the remaining three sheets of gelatin. Warm the raspberries and immediately puree them. Mix with 2 tablespoons of sugar. Squeeze out the gelatin, dissolve it in about 2 tablespoons of warmed raspberry puree, and slowly add it to the remaining raspberry puree. Let it cool slightly and spread it over the curd cream. Refrigerate for a few hours or overnight. Remove from the mold and decorate the top with flaked almonds and fresh raspberries.