Orange cream with cardamom

Ingredients for 4 servings:

• 400 ml orange juice
• 70 g rice flour
• 1 tsp cardamom, freshly ground or ground
• 250 g quark (low-fat quark), drained
• 90 g honey, acacia, orange or linden blossom
• 200 ml cream, whipped until stiff
• 1 orange(s), peel, grated and segmented

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Fruity and warming for dreary winter days

Mix rice flour with a little cold orange juice; bring the remaining orange juice to a boil, stir in the mixed rice flour and coarsely ground cardamom seeds*, simmer gently for 5 minutes, and chill. Loosely fold in the quark, stiffly whipped cream, honey, and orange zest. Pour into serving glasses or bowls, chill for another hour, and garnish with orange segments. *If you can’t find cardamom seeds at a spice shop, buy green cardamom pods and then remove the seeds yourself. For a change: replace the cardamom with 1 teaspoon of fresh, grated ginger. This also works as a filling for a sponge roll.