Quark cream dessert with caramelized gooseberries

Ingredients for 4 servings:

• 500 g gooseberries, fresh
• 4 tbsp sugar
• 2 orange(s), juice, squeezed
• 4 tbsp almond slivers
• 250 g low-fat curd cheese
• 1 tsp lemon peel, grated, untreated
• 2 tbsp lemon juice
• 4 tbsp powdered sugar, or to taste
• 200 ml whipped cream, well chilled
• 1 pack of cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

fruity-fresh dessert

Wash and hull the gooseberries. Juice the oranges. Melt the sugar in a medium-sized pan over low heat until golden yellow. Remove the pan from the heat and deglaze with the orange juice. Bring to a boil briefly and simmer only until the caramel has dissolved. Now add the gooseberries and let stand over low heat, covered, for 5 minutes. Toast the slivered almonds in a pan without adding any fat until golden brown. Allow to cool. Mix the quark with the lemon juice, lemon zest, and powdered sugar until smooth. Whip the cream with the cream stiffener and vanilla sugar until stiff and fold in. Chill the cream. To serve, divide the caramelized gooseberries and the juice between dessert plates. Use a tablespoon to cut dumplings into the cold cream and arrange them on top. Garnish with toasted slivered almonds.