John Myers
Westphalian Strawberries
The perfect westphalian strawberries recipe with a picture and simple step-by-step instructions.
- 3 Discs Westphalian pumpernickel
- 50 g Chocolate 80% cocoa
- 400 g Strawberries
- 1 tbsp Raw cane sugar
- 3 tbsp Cointreau
- 200 g Sour cream
- 200 g Quark
- 2 tbsp Muscovado sugar
- First crumble the pumpernickel and roast it in a pan without fat, then take it out and let it cool down a bit, finely chop the chocolate and stir it into the pumpernickel.
- Set aside a few of the strawberries for decoration. Quarter the other strawberries and marinate with the raw cane sugar and Cointreau.
- Put the sour cream in a bowl, add the muscovado sugar, stir and let stand a little. The muscovado sugar doesn’t dissolve as quickly as normal, so I let it stand a little (about 5 – 10 minutes) and then it dissolves really well.
- Now stir in the quark so that it has a creamy consistency. The muscovado sugar gives a wonderfully caramel-like taste, coloring the sour cream and quark, it looks something like coffee with milk.
- Now prepare four dessert glasses and distribute the pumpernickel-chocolate mixture over the four glasses. Press down a little with the spoon. Now spread the strawberries on top and finally the sour cream is spread on top. Now cover the glasses well and let them sit in the refrigerator for about 2 hours.
- Before serving, decorate with the put back strawberries.
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