John Myers
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Mocha Cream with Currant Sauce
The perfect mocha cream with currant sauce recipe with a picture and simple step-by-step instructions.
mocha cream
- 500 g Lowfat quark
- 200 g Cream
- 2 tbsp Instant coffee
- Raw cane sugar
- 50 ml Boiling water
Currant sauce
- 4 tbsp Currant jelly
- Creme de cassis
mocha cream
- Scald the instant coffee with the boiling water and allow to cool a little. Whip the cream until semi-stiff. Stir the low-fat quark with raw cane sugar to taste and then stir in the dissolved instant coffee very well and then fold in the cream and then pour the cream into dessert glasses and let it sit in the refrigerator for at least 2 hours.
Currant sauce
- Heat the currant jelly a little in a small saucepan and stir until smooth and then season to taste with creme de cassis.
finish
- Pour the currant sauce over the mocha cream and then serve.
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