Dessert: Rhubarb Quark Dessert with Marinated Strawberries and Chocolate Biscuits

the rhubarb compote

1. Peel the rhubarb, cut into small pieces, stir with the sugar and let stand for about 2 hours. Bring to the boil – do not add any water and stir in the potato flour mixed with a little water. As soon as the compote thickens, take it off the heat and let it cool down.

the dessert

1. Soak the gelatine in a little cold water, let it swell and dissolve over a low heat.
2. Mix the quark, yoghurt, cream, sugar, tonka bean zest and rhubarb compote together and add two spoons of them to the dissolved gelatine. Mix and then pull this into the rest of the cream.
3. Cover four dessert rings with aluminum foil, place them on a plate or board and pour in the rhubarb quark mixture. Leave to set in the refrigerator for about 2 hours.

the strawberries

1. Wash the fruits with the stem end, remove the stem end (except for two strawberries) and cut into small pieces. Mix with sugar, pepper and balsamic vinegar and let it steep for about 1 hour.

the biscuits

1. Separate the eggs and beat the egg whites until stiff. Let the sugar trickle in slowly while stirring and continue to stir until you have a firm, glossy mixture. Add salt, stir in the egg yolks and then carefully fold in the flour and cocoa powder with a whisk.
2. Line a tray (I used two) with foil or baking paper and sprinkle it with sugar.
3. Pour the mixture into a piping bag and spray onto the tray as you like. I injected sticks, swabs, round and rectangular biscuits). Bake at 190 degrees circulating air for about 10 minutes.
4. Melt the couverture in a water bath (not over 37 degrees) and coat the ends of the biscuits with chocolate.

shortly before annihilation

1. Free the quark pieces from the rings with a sharp knife, place them on a dessert plate and garnish with half a strawberry with greenery. Place the strawberry ragout next to it and add two of the biscuits.
2. Compote and biscuits are not quite needed and are used in other recipes.