Iced Quark Cubes with Eggnog Christmas Dessert

1. You start by processing the eggnog. If you don’t have eggnog in the house, then make it yourself 🙂 You can find my recipe in my KB under the link >>>> eggnog à la Biggi >>>>
2. Add the alcohol (I prefer to use the one from the pharmacy 🙂 80-90% just the mulled wine spice and a star aniseed. Let it stand for 3 days and then sift it into a container so that the spices can be removed again (they can then be used for a spice cake, for example …… But the spices can also – that’s how I usually do it – in one The principle works similar to a tea bag: remove the bag and process the spiced alcohol further.
3. When your eggnog is ready, fill it in a silicone mold. Put it in the freezer for at least one to two hours. The squares should be properly cooled afterwards so that they can be completely removed.
4. The next step is to prepare the ouark cream. Simply mix the ingredients and fill them into molds as well. Now add them to the egg liqueur or at least for 1/2 hour (the cream should be really cold) in the freezer .. Then caramelize a bit of sesame first and then hexeln after it has cooled down. We need the brittle for the DEKO.

The serving

1. For Christmas, prepare the dessert plates as follows. Take a glass plate and put crushed ice on it – then add woodruff syrup and sprinkle a few sugar pearls in silver or gold on it. Place the squares on top of each other on a smaller glass plate (the quark cream at the bottom and the egg liqueur at the top) and decorate with chocolate stars and mint leaves. Now a little brittle on top – done!

Bon appetit and culinary greetings your Biggi ♥