Bavarian Cream with Quark
Bavarian cream with quark made easy: Compared to the classic recipe this version contains more protein, less fat, but plenty of calcium.
Ingredients
- 4 sheets gelatin
- 1 Vanilla bean
- 300 ml milk (1.5% fat)
- 2 egg yolks
- 75 g cane sugar
- 200 g Low-fat quark
- 100 ml whipping cream
Instructions
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1.
Soak gelatin in cold water.
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2.
Split the vanilla bean lengthwise and scrape out the seeds. Boil the milk with the vanilla pod and seeds.
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3.
Separate the eggs (reserve the whites for another dessert or use them for meringue). Beat the yolks and sugar until fluffy.
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4.
Remove the vanilla pod from the milk. Slowly pour the hot milk into the egg mixture while stirring vigorously, then return the mixture to the pot.
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5.
Heat the milk mixture over low heat, stirring until it thickens slightly.
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6.
Squeeze out excess water from the gelatin sheets and dissolve them in the warm custard. Strain the custard through a fine sieve into a mixing bowl.
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7.
Place the bowl in an ice bath and keep stirring until it cools.
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8.
Whisk the quark with a hand mixer until creamy. Whip the cream to stiff peaks.
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9.
When the custard starts to set, fold in the quark first, then the whipped cream.
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10.
Pour the mixture into four dessert glasses and chill for at least 4 hours until firm. Garnish with lemon balm before serving if desired. Extra tip: use three additional sheets of gelatin if you want a firmer set.
