Cream cheese balls with grilled plums and lemongrass
The cream cheese balls with grilled plums and lemongrass from Spoonsparrow are always a hit as a grill dessert.
Ingredients
- 1 Organic lemon
- 2 stalks lemongrass
- 100 g sour cream (min. 20% fat)
- 3 tbsp liquid honey
- 500 g quark cheese (10% fat) (alternative: quark)
- 500 g plums
- 1 sprig mint and some edible flowers as desired (5 g)
Instructions
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1.
Halve the lemon and squeeze out the juice. Clean, wash, and finely chop the lemongrass. Mix with sour cream, 2 tbsp honey, and 3 tbsp lemon juice; chill for 3–4 hours.
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2.
Sift the mixture through a fine sieve and combine with quark cheese. Divide into four portions, wrap each in clean muslin cloth, tie securely, and let drain over a rack in the refrigerator for about 24 hours.
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3.
Clean, wash, pit the plums, and slice them. Toss with remaining lemon juice and honey, then grill on a hot grill in a shallow pan for 3–4 minutes until lightly caramelized.
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4.
While the plums are grilling, rinse mint, pat dry, and cut leaves into fine strips. Unwrap the cheese balls, arrange them on a plate with grilled plums, drizzle with plum juice, and garnish with mint strips and edible flowers as desired.
