in Dessert Recipes

Polenta and quark casserole with jostaberries

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Ingredients for 2 servings:

  • 35 g rapeseed oil
  • 40 g cane sugar
  • 50 g polenta
  • 2 eggs
  • 300 g layered cheese
  • ½ lemon(s), juice
  • some tonka bean shavings
  • 150 g jostaberries
  • 4 tbsp almonds, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Whisk everything from rapeseed oil to tonka bean zest until smooth. Pour into a shallow, greased baking dish. Then arrange the jostaberries on top. Finally, sprinkle the almonds on top. Bake in a preheated oven at 180°C fan/200°C under ambient temperature for approximately 30-40 minutes.

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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.

Polenta and quark casserole with jostaberries

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