John Myers
Poppyseed Vanilla Quark Dessert with Marinated Blueberries
The perfect poppyseed vanilla quark dessert with marinated blueberries recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 2 tbsp Sugar
- 1 packet Custard powder
- 200 g Poppy seed baking
- 250 g Lowfat quark
- 5 tbsp Cream
- 6 sheet Gelatin white
- 500 g Frozen blueberries
- 4 tbsp Raw cane sugar
- 6 tbsp Grand Marnier
- Using milk, sugar and vanilla pudding powder, cook a pudding according to the instructions on the package and mix it with the poppy seed baking. Let it cool down and put cling film on the pudding so that no skin forms.
- Mix the quark with the cream and add to the cooled pudding.
- Soak the gelatine, squeeze it out and let it melt over a mild heat. Add 3 tablespoons of the quark pudding mixture and stir well. Stir this mixture into the rest of the quark-pudding-poppy seed mixture and place in the refrigerator to set.
- Put the frozen blueberries in a container, mix with the raw cane sugar and the Grand Marnier and allow to thaw gently.
- To serve the poppy-seed-vanilla-quark dessert, cut off the knobs with the help of tablespoons and place on plates. Either fill the blueberries in a small container and place them there or spread them on the knobs.
- Since the blueberries rub off a lot, I opted for the glasses.
Facebook Comments