John Myers
Pomegranate Cream Curd
The perfect pomegranate cream curd recipe with a picture and simple step-by-step instructions.
- 250 g Lowfat quark
- 200 ml Cream
- 1 Pomegranate
- 1 Vanilla pod scraped out
- 1 tsp Vanilla sugar
- 100 g Sugar
- 1 tbsp Powdered sugar
- 1 Organic lemon
- 3 sheet Gelatin
- Core the pomegranate. Juice ¾ of the grains of juice in a sieve. Collect the juice in a bowl.
- Scrape off the lemon zest and add it to the bowl. Squeeze the lemon and add to the bowl with the lemon pulp and juice.
- Scrape out the vanilla pod, cut the pod shell into small pieces and put it in a sealable glass and pour granulated sugar on it, then let it steep for 4 weeks. The homemade vanilla sugar is ready.
- Beat 4,200 ml of cream with a tablespoon of powdered sugar until stiff.
- Soak gelatine in cold water.
- Now put the quark in the bowl and stir everything until smooth. Then fold in the cream.
- Dissolve the soaked gelatine in a saucepan on the stove, not too warm.
- Put 3-4 tablespoons of the quark mixture into the dissolved gelatin, stir well and then stir into the quark cream mixture.
- Finally, pour the pomegranate cream quark into dessert glasses, sprinkle the remaining pomegranate seeds over them and place in the refrigerator overnight.
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