Quark and cream dessert with strawberry sauce

Ingredients for 6 servings:

• 250 ml milk
• 30 g sugar
• 17 g cornstarch
• 250 g quark
• 200 ml cream
• 250 g strawberries
• 30 g sugar
• 1 tsp cornstarch
• possibly white chocolate for grating

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Place 200 ml of milk and the sugar in a saucepan and bring to a boil. Meanwhile, mix the remaining milk with the cornstarch and add it to the boiling milk. Boil for about half a minute while stirring. Then immediately cover with a piece of cling film to prevent a skin from forming. Allow to cool. Purée the strawberries and mix with the sugar and cornstarch. Place the mixture in a saucepan and bring to a boil while stirring. Boil for about half a minute. Then allow to cool. Stir the quark into the cooled pudding. Whip the cream until stiff and fold in. Pour the cream into a bowl or into 6 glasses. Pour the cooled strawberry sauce over the cream. If desired, grate some white chocolate and sprinkle over the top.