Carrot Layered Dish with Pumpkin Seeds

Ingredients

• 3 carrots (ca. 400 g)
• 1 apple
• 1 EL Butter
• 2 EL lemon juice
• 2 EL honey
• 250 g quark
• 250 g yogurt
• 2 EL vanilla sugar
• 100 ml whipping cream
• 4 EL sunflower seeds
• 4 tsp honey
• Cantuccini (for serving)

Instructions

1. 1.

   Peel the carrots and cut into small pieces. Peel, quarter, and core the apple. Heat butter in a pot and briefly sauté the carrot pieces with the apple; add lemon juice and 2–3 EL water. Cover and simmer on low heat for about 10 minutes until tender. If needed, evaporate excess liquid and blend finely, season with honey, set aside to cool.

2. 2.

   Whisk quark with yogurt and vanilla sugar until smooth; fold in stiffly whipped cream.

3. 3.

   Alternately layer the cooled carrot puree and quark mixture into four glasses. Chill until serving time.

4. 4.

   Serve each glass garnished with sunflower seeds and a drizzle of honey. Offer cantuccini on the side if desired.