Double Currant and Lemon Dessert Cream

5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 20 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 2 people


Bottom cream:

  • 100 g Skyr quark cream or cream curd
  • 3 tbsp Currant jelly
  • 1 tbsp Honey liquid
  • 2 tbsp Milk

Upper cream:

  • 250 ml Milk 3.5%, heated
  • 3 tbsp Yogurt 1.5%
  • 1 piece Egg
  • 8 g Edible gelatine
  • 2 tsp Food starch
  • 1 tbsp Honey liquid
  • 1 tsp Grated lemon peel
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tbsp Rapeseed oil
  • 1 Msp Salt

Topping per serving:

  • 2 piece Lemon slice cut in half
  • 2 tbsp Chocolate sprinkles
  • 2 piece Amarettini almond biscuits


Bottom cream:

  • Measure the ingredients and mix them loosely in a bowl with a whisk. With the red jelly, it turns pink in color. Pour into portion bowls and put in a cool place.

Upper cream:

  • Measure the ingredients, mix the milk with gelatine and cornstarch and heat. Then mix the other ingredients one after the other in a bowl with the electric mixer and allow to cool. The lemon gives it a slightly yellow color. Apply on top of the other cream.
  • The now layered cream can now be topped with the topping ingredients. Place in the refrigerator for a good 20 minutes before consumption.
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Written by John Myers

Professional Chef with 25 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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