Curd Cream Meets Strawberry

1. In order to achieve the special consistency, it must be prepared a day or two before consumption and placed in a cold place to drain.
2. The quark is placed in a bowl and then there is the grated peel of a washed lemon, the juice from 1-2 lemons (depending on how lemony you like it; you can always pour in!), The scraped-out pulp of a vanilla pod and about 3-4 tbsp sugar. The whole thing is stirred into a smooth cream.
3. In two more bowls, whip both the cream and the egg white with a packet of vanilla sugar each until stiff and add both to the quark. Use a large wooden spoon to lift the three different components together (quark / whipped cream / whipped egg white) until a homogeneous, airy mass is created.
4. Now you need a sieve that is hung in a drip tray and covered with a kitchen towel. There you put the cream in and cover it with the overhanging ends of the cloth. So the cream comes in the refrigerator for 1-2 days. Through the cloth and the sieve, the liquid in the quark can drip unhindered into the drip tray and thus obtain its special consistency. It is important that the drip tray is deep enough so that the cream does not hang in the liquid.
5. Tip 5: The amount of sugar is a matter of taste, which is why I always use the sugar intuitively. Do not add too much sugar at the beginning and try in between! At the end you can always help with liquid sweetener. Also, the curd shouldn’t be unbearably sweet because the strawberry puree is sweet too and there should be a good contrast!

Before serving: mini chocolate croissants

1. Preheat the oven according to the instructions for the puff pastry (usually circulating air 180-200 degrees). Take the puff pastry out of the packaging, roll it out and use the rolling pin to make it a little bit thinner. Then break part of the dark chocolate into small pieces.
2. Now you form small croissants that you fill with the chocolate, whereby there are no limits to your creativity. Whether you have a kitchen utensil for this or simply shape it by hand is up to you. It is important that there are no holes where the chocolate could leak. The small puff pastry packets are now placed on baking paper, on a baking sheet and coated with a little egg yolk. Finally, let them bake golden brown in the oven on the middle rack (10-15min).

Strawberries

1. The strawberries are washed, freed from their green stems and cut into smaller pieces (halved or quartered).
2. Now divide it into two portions to make puree from one part and a salad from the other. For the puree, the strawberries are sugared to your own taste, you add the pulp of a vanilla pod and a good splash of lemon juice. Then you puree the whole thing until all bits are removed and put it aside again to draw through.
3. For the strawberry salad, the cleaned and cut strawberries are sugar-coated (approx. 1 tablespoon) and sprinkled with roughly chopped fresh mint. Stir everything well and set aside to serve.

Serving

1. Put the strawberry puree on a small plate as a fruit sauce. Put 1-2 cams of the curd cream on top and garnish with a little strawberry salad. Add the tip of the mint and a chocolate croissant and then grate the whole thing with dark chocolate … the delicious, fresh dessert is ready!