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Mascarpone Quark Yoghurt Cream with Strawberry Pulp

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Mascarpone Quark Yoghurt Cream with Strawberry Pulp

The perfect mascarpone quark yoghurt cream with strawberry pulp recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Vanilla pod
  • 1 kg Fresh strawberries
  • 350 g Mascarpone
  • 500 g Lowfat quark
  • 5 Pc. Mint leaves
  • 400 g Yogurt
  • 5 tbsp Vanilla sugar
  • Green pepper
  • 50 g Meringue
  • 50 g Dark chocolate
  1. Puree 1,900g strawberries and strain them through a sieve so that there are no pieces in the pulp. Now season the pulp with sugar and green pepper.
  2. Put the mascarpone, quark, yoghurt and the pulp of the vanilla pod in a bowl and stir until smooth. Add sugar to taste.
  3. Arrange in shifts. First layer the cream, then the strawberry pulp, then again the cream. The whole thing is garnished with a fresh strawberry, small pieces of strawberry, crumbled meringue and grated dark chocolate.
Dinner
European
mascarpone quark yoghurt cream with strawberry pulp

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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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