in Dessert Recipes

Quick lemon cream dessert – without eggs and gelatin

updated

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Ingredients for 4 servings:

  • 500 g low-fat curd cheese
  • 3 lemon(s), organic peel and juice
  • 3 tbsp sugar, approx. to taste (or sweetener)
  • 2 tsp vanilla sugar
  • 300 g double cream
  • possibly mint, for decoration
  • possibly raspberries, for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

egg-free, gelatin-free

Wash the lemons thoroughly under hot water. Then finely grate the zest (do not grate the white part!) and squeeze out the juice. Combine the quark with the double cream. Stir in the lemon zest and juice, sugar, and vanilla sugar until well blended. Divide between dessert bowls and garnish with mint and, if desired, raspberries. Variation: Place the raspberries (frozen ones are also good—then let the dessert stand in the refrigerator for a while until the berries have thawed) in bowls, then pour the lemon cream on top.

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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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