Currant Dessert

Ingredients

• 6 spoon biscuits
• 20 ml white rum (to taste)
• 2 tbsp lemon juice
• 200 ml whipping cream
• 1 packet gelatin powder
• 200 g low‑fat quark
• 3 tbsp sugar
• 200 g black currants
• 2 tbsp sugar

Instructions

1. 1.

   Crumb the spoon biscuits and place them in four glasses; mix the rum with the lemon juice and drizzle over the crumbs. Whip the cream with the gelatin until stiff, stir the quark with sugar until smooth, fold in the whipped cream, then pipe the mixture through a large rose tip onto the biscuit crumbs.

2. 2.

   Wash, rinse, and trim the currants, removing stems; mix with sugar, let sit for about an hour, then gently warm in a saucepan. Remove from heat, cool again, spread over the quark cream, and serve immediately.