John Myers
Ingredients for 4 servings:
- 200 g low-fat curd cheese, drained overnight
- 50 g butter
- 2 egg yolks
- 2 egg whites
- 1 vanilla pod(s), scraped
- 2 tsp cornstarch
- Sea salt, from the mill
- 130 g sugar
- 1 orange(s), organic, zest grated
- 250 g rhubarb, cleaned
- 350 g strawberries, hulled
- 3 tbsp pudding powder, vanilla
- powdered sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
excellent for guests
A recipe that you can make in X variations! Melt the butter in a saucepan. Stir together the quark, egg yolks, vanilla pulp, cornstarch, orange zest, and the slightly cooled butter until creamy. Preheat the oven to 200°C (top/bottom heat). Beat the egg whites until stiff, adding a pinch of salt. Gradually add about half of the sugar. Carefully fold the quark into the beaten egg whites. Halve the strawberries and cut the rhubarb into 2cm pieces. Mix both with the remaining sugar and transfer to ovenproof jars. Spread the quark cream evenly over the fruit using a tablespoon. Bake in the preheated oven on the middle or second rack from the top for about 20 minutes. When the surface is browned, remove from the oven, sprinkle with powdered sugar, and serve immediately. This is also easy to make ahead! If everything is in the jar, it can be made a few hours in advance. But then you have to be careful which fruit you use. You don’t want to end up with soup. You can use anything you can think of: pineapple, banana, grapes, tangerines, ……
Facebook Comments