John Myers
Rose Hip Curd Cream with Orange Chocolate Leaves
The perfect rose hip curd cream with orange chocolate leaves recipe with a picture and simple step-by-step instructions.
- 100 g Dark chocolate
- 2 tbsp Orange peel
- 75 g Mascarpone
- 250 g Lowfat quark
- 300 ml Rosehip butter
- 3 tbsp Sugar
- 1 packet Vanilla sugar
- 200 ml Whipped cream
- Cream stiffener
- Barberries
- 5 Pc. Shortbread
- Roughly chop the chocolate and melt it in a hot water bath. Finely chop the orange peel. Line a baking sheet with parchment paper and pour the chocolate on it and spread it thinly. Then sprinkle with the chopped orange peel and let cool / set.
- Whip the cream with the cream stiffener until stiff and mix the quark with the mascarpone and sugar. Then fold in the whipped cream. Break the dried chocolate into medium-sized pieces. Layer the cream, rosehip puree and chocolate leaves alternately in five small dessert glasses or bowls. Top with biscuits and dried ones as a decoration.
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