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Curd cream with raspberries

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Ingredients for 4 servings:

  • 250 g quark (low-fat curds)
  • 250 g QimiQ
  • 125 g yogurt
  • 6 tbsp orange juice, freshly squeezed
  • 1 packet of Bourbon vanilla sugar
  • 60 g powdered sugar or honey
  • 125 g raspberries (frozen)
  • n. B. Chocolate, e.g. Orange chocolate flakes from Lindt
  • n. B. Almond(s), sliced
  • n. B. mint leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, quick to make, effective dessert

Mix the quark, QimiQ, yogurt, orange juice, vanilla, and powdered sugar until creamy. A hand blender is best, as the quark usually ends up with small lumps when blended with a hand mixer. Depending on your sweet tooth, you can vary the amount of powdered sugar or even substitute it with honey. Then pour the mixture into 250 ml jars, layering approximately 5-6 raspberries every 2 cm, optionally sprinkling them with powdered sugar. Frozen raspberries don’t need to be thawed beforehand if the mixture has time to chill in the refrigerator for a few hours. Finally, decorate the jar with chocolate pieces or shaved chocolate and sliced ​​almonds, and perhaps a mint leaf. Amaretti biscuits also go perfectly with this!

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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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