in Dessert Recipes

Quark cream layered with apricot compote and amaranth

updated

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Ingredients for 2 servings:

  • 25 g amaranth
  • 50 g water
  • 200 g quark
  • some rice syrup or coconut syrup
  • 8 apricots (mini apricots)
  • 4 tbsp orange juice
  • 1 tsp coconut blossom sugar for preserving the apricots
  • n. B. Coconut blossom sugar to sweeten the amaranth

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Simmer the amaranth with a little sugar for 10 minutes, then let it swell. Allow the swollen amaranth to cool. Stir the quark with the syrup until smooth. Sweeten the amaranth slightly, if desired. Wash, halve, pit, and dice the apricots. Simmer the apricot cubes and juice with a little sugar until the liquid has reduced. Cooking time: approximately 3-5 minutes. First pour the quark into jars, then the compote, and finally the amaranth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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