John Myers
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Quark Balls with Blueberry Compote (Verona Pooth)
The perfect quark balls with blueberry compote (verona pooth) recipe with a picture and simple step-by-step instructions.
Quark balls:
- 250 g Flour
- 250 g Quark
- 1 Pr Salt
- 125 g Sugar
- 0,5 tbsp Baking powder
- 0,5 tbsp Vanilla sugar
- 0,5 Pc. Bio lemon zest
- 2 Pc. Eggs
- 1 l Sunflower oil for deep-frying
- 2 tbsp Powdered sugar
Blueberry Compote:
- 300 g Blueberries
- 70 g Sugar
- 100 ml Red wine
- 1 Pc. Vanilla pod
- 1 Msp Bio lemon zest
- Heat vegetable oil to 170 degrees.
- Use the dough hook to mix all the ingredients for the quark balls into a batter. Form cams with two spoons or form a piping bag with a thick nozzle and put it directly into the floating fat.
- They should be golden brown and cooked after about 3-4 minutes. Be careful, the balls rise by a third when frying. Turn in between and then drain on paper towels.
- Meanwhile, caramelize the sugar, deglaze with red wine and let the berries and vanilla pulp simmer gently. Season to taste with lemon zest.
- Place the compote in deep plates and the balls on top. Dust with powdered sugar and serve hot.
- Image rights: Wiesegenuss
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