Chestnut Cream with Vanilla

Ingredients

• 250 g quark
• 100 g sugar
• 1 vanilla bean (pulp)
• 100 ml whipping cream (min 30% fat)
• 1 tsp stabilizer
• 3 sheets white gelatin (8 g)
• 150 ml milk
• 2 tbsp brown sugar
• 200 g chestnut puree (canned)
• 150 ml whipping cream (min 30% fat)
• 2 tsp stabilizer

Instructions

1. 1.

   Whisk the quark with the sugar and vanilla pulp until fluffy. Whip the cream with the stabilizer until stiff peaks form, then gently fold into the quark mixture. Transfer to a piping bag with a large nozzle and pipe into four small glasses. Chill.

2. 2.

   Soak the gelatin in cold water for 10 minutes. Heat the milk with brown sugar, remove from heat, squeeze out excess water from gelatin and stir into warm milk. Fold in the chestnut puree and cool until the mixture begins to set. Whip the remaining cream with stabilizer until stiff, then fold into the chestnut mixture. Pipe over the vanilla cream. Refrigerate for 2 hours.