Burnt quark cannelloni with raspberry sauce

Ingredients for 6 servings:

• 80 ml milk
• 2 eggs
• 4 tbsp flour
• 1 pinch of salt
• 1 shot of oil
• 250 g low-fat curd cheese
• ½ lemon(s), the peel
• ½ orange(s), peel
• 3 egg yolks
• 45 g sugar
• ½ vanilla pod(s)
• 2 sheets of gelatin
• 200 g cream
• 40 g sugar
• 100 ml white wine
• 200 g raspberries, frozen
• mint
• Physalis
• Sugar, for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Soak the gelatin in cold water. For the quark mixture, divide the sugar between the cream and chilled egg yolks, whisking the egg yolks until creamy and the cream not quite stiff. Wash the orange and lemon and finely grate the zest. Place in a bowl with the quark. Halve the vanilla pod lengthwise, scrape out the seeds, and add to the quark. Mix everything with the creamed egg yolk. Melt the gelatin over low heat, mix with a little of the quark mixture, and then add to the remaining mixture. Finally, carefully fold in the cream. Let the mixture cool in the refrigerator for about an hour. Caramelize the sugar and deglaze with white wine. Bring to a boil, add the liquid from the frozen raspberries, the scraped vanilla pod, and the fruit, and simmer. Strain through a sieve and chill. Whisk the eggs with the milk. Add a pinch of salt and a dash of oil. Gradually stir in the flour until a smooth consistency is achieved. Fry the mixture, one ladle at a time, in a pan with a little oil until you have wafer-thin crepes. Spread the crepes out, spread some of the quark mixture on top, and wrap them in cling film. Refrigerate for at least half an hour, preferably several hours, to allow the mixture to set. Unwrap the cannelloni, sprinkle with sugar, and caramelize with a blowtorch. To serve: Spoon a layer of the raspberry sauce onto the plate, halve the quark cannelloni, and place on top. Decorate with mint and physalis. Enjoy!