Dessert: Quark and Mascarpone Tartlets on Nectarine Salad with Chocolate Crunch

The quark and mascarpone tartlets

1. Prepare the dessert rings with aluminum foil so that the finished cream cannot run out. See photo.
2. Let the gelatine soak in a little cold water and then squeeze it out.
3. Mix the quark, mascarpone, vanilla sugar, sugar and ground vanilla together well. Dissolve the swollen gelatine while carefully warming it up and mix it with 2 tablespoons of the quark cream. Then add to the rest of the cream, mix well and divide between the dessert rings. Let it set in the refrigerator.

The nectarine salad

1. Stone both nectarines. Cut half a fruit into fine wedges and set them to one side. Cut a nectarine into small pieces, bring to the boil with water and sugar and steam until soft.
2. Puree the steamed nectarines. Cut the last half of the fruit into small cubes and add to the puree. Cover and let sit and cool.
3. Mix the gelatin sugar with lemon juice and let it simmer for four minutes. Add the nectarine wedges and carefully turn them in the mixture so that the entire surface is covered. I copied that from tuscanine Naked Cantaloupe Cake

The finish

1. Spread the nectarine salad on dessert plates. Remove the aluminum foil from the dessert rings and carefully remove the tartlets with a knife and place on the salad. Place a few of the fruit wedges next to it, sprinkle with the chocolate crunch and garnish with a mint leaf.