John Myers
Ingredients for 4 servings:
- 1 cake base (Viennese base), light, homemade or purchased
- 250 g low-fat curd cheese
- 125 g natural yogurt, low-fat
- 200 g cream
- 1 tsp sweetener
- 100 ml orange juice
- 1 tsp Cointreau, if you like and have
- 100 g blueberries
- 8 sheets of gelatin
- Pistachios, ground
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes
Cut out cup-sized circles from the Viennese cake bases. Line coffee cups or crème brûlée dishes with cling film and place the blueberries on the bottom of the cups. Soak the gelatine in water. Whisk the cream until stiff. Whisk all the other ingredients together. Adjust the sweetness to your taste. Squeeze out the gelatine and dissolve it over low heat. Add 2 tablespoons of the mixture to the lukewarm gelatine and mix, then stir this into the quark mixture. Fold in the cream. Pour the cream into the cups, leaving a 1 cm gap at the top. Place the sponge cake bases on top and seal with the excess cling film. Refrigerate for a few hours or overnight. The next day, turn out onto a cake plate. If you like, sprinkle some ground pistachios on top.
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