Münsterländer Stippmilch

Ingredients for 4 servings:

• 500 g low-fat curd cheese
• 200 ml milk or cream
• 3 tbsp sugar, to taste
• 1 tbsp vanilla sugar, preferably homemade
• 1 pinch of salt
• ½ lemon(s), (organic), juice and thinly grated zest
• 100 g pumpernickel
• 1 tsp honey
• 1 tsp beetroot
• 250 g strawberries or fruit of your choice
• 4 cl Cointreau, Grand Marnier or a dash of raspberry syrup, as desired
• possibly mint or lemon balm leaves for garnish

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Traditional quark dish with marinated strawberries or fruit of your choice

We simply stir together the first six ingredients to make a quark dish and chill the quark cream. Meanwhile, we hull the strawberries and marinate them with a little Cointreau or Grand Marnier. If you’re having small children with us, normal sugar or a dash of raspberry syrup will do. While the fruit is cooling, we prepare the toppings. We cut the bread into small cubes with a knife, or crumble it with our hands, and mix it with honey and beetroot syrup. To serve, we layer the bread mixture in dessert glasses, top with the tipsy strawberries, and finally the quark cream. We garnish the dessert if desired and refrigerate it until ready to eat, or eat it straight away. Note: There are various delicious variations of this traditional dessert. For example, you can use pan-caramelized oats instead of pumpernickel, or a mixture of oats and nuts, depending on your preference. Regular, toasted bread cubes or slices of toast also taste great in this dish. Of course, we can also vary the fruit to our liking: for example, with filleted oranges, tangerines, apple or pear compote, cherries, peaches, etc. There’s a lovely, illustrated, and informative thread on this traditional dessert or Sunday breakfast highlight from Münsterland in the corresponding forum: http://www.chefkoch.de/forum/2,25,526407/Muensterlaender-Stippmilch-mit-marinierten-Erdbeeren.html