Citrus Fruits, Basil Cream, Amarettini

Peel the oranges and limes with a very sharp knife so that no white skin can be seen. Then cut the fillets out of them, collecting the juice. Put the fillets in a bowl.

Bring the sugar with the captured juice to the boil in a saucepan, make sure that the sugar has completely dissolved, then remove from the stove, add the Cointreau, stir and pour over the fillets and allow to cool well, preferably overnight .

Pluck the leaves from the basil and cut into fine strips. Bring the water and sugar to the boil in a saucepan, again making sure that the sugar has completely dissolved. Now remove from the heat and add the basil and cream, leave to cool well in the refrigerator overnight.

The next day, strain the basil cream over a sieve and beat until stiff, stir in the quark and sour cream.

4 Prepare dessert glasses. First roughly crumble a layer of Amarettini into each glass, then pour some of the citrus fruits over it and then pour a layer of cream over it, repeat everything until the glass is full. Let it sit in the refrigerator for at least 3 hours, don't forget to cover.

To serve, decorate each with an amarettino and basil.