Basil cream with marinated strawberries

Ingredients for 4 servings:

• 500 g strawberries
• 80 g powdered sugar
• 250 ml whipped cream
• 250 g quark, fat content as desired
• 1 lemon(s), untreated
• 1 pot of basil
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Very refreshing, quick summer dessert

Basil Cream: Wash the lemon, zest, and then squeeze the juice. Pluck the basil from the stems, finely chop, and stir into the quark with a pinch of salt. Whip the cream until stiff peaks form. Add 50g of powdered sugar and the lemon zest to the cream and continue whisking briefly. Carefully fold the basil quark into the cream with a spatula and chill for a while. Marinated Strawberries: Hull the strawberries and halve or quarter them. Puree approximately 100g of strawberries with 30g of powdered sugar. Mix the puree with the strawberries and let it steep. To serve: Either cut gnocchi from the basil cream and arrange strawberries around them, or alternate layers of cream and strawberries in glasses. Strawberry wine goes well with it. Variation: Use mint instead of basil. Use much less mint, though. 1-2 sprigs are enough.