Danish Quark Dessert with Pumpernickel and Strawberries

Ingredients

• 2 sheets red gelatin
• 150 ml strawberry juice
• 4 sheets white gelatin
• 400 g Low-fat quark
• 100 g plain yogurt
• 2 tbsp lemon juice
• 1 vanilla bean (pulp)
• 4 tbsp liquid honey
• 150 ml whipping cream
• 400 g Strawberries
• 3 tbsp powdered sugar
• 3 slices pumpernickel

Instructions

1. 1.

   Soak the gelatin in cold water. Warm the strawberry juice slightly in a saucepan, squeeze out excess water from the gelatin sheets and dissolve them in the juice. Pour the mixture into a form lined with plastic wrap and refrigerate until set. Remove from the mold and set aside.

2. 2.

   Soak another batch of gelatin in cold water. Mix quark with yogurt, lemon juice, vanilla pulp, and honey. Melt the gelatin in a saucepan over low heat until liquid and stir in 3 tbsp of quark. Fold this into the remaining quark mixture, whip the cream to stiff peaks, and fold it in.

3. 3.

   Wash, pit, and chop strawberries; blend with powdered sugar to make a puree.

4. 4.

   Spread one-third of the quark cream into a tall glass vessel, carefully spread the strawberry puree over it, and cover with another third of the cream. Sprinkle crumbled pumpernickel on top.

5. 5.

   Cover with the remaining cream. Slice the gelatin layer, place it atop the dessert, and refrigerate for 3 hours.