in Dessert Recipes

Lemon cream with white currants

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Ingredients for 4 servings:

  • 500 g quark
  • 200 g sour cream
  • ½ lemon(s), juice and grated zest
  • 6 tbsp brown cane sugar, more to taste
  • 150 g currants, white, destemmed and washed
  • e.g. lemon verbena for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Combine the quark with the sour cream, sugar, lemon juice, and lemon zest and season to taste. Divide among glasses. Top with the currants and garnish with lemon verbena.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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