Fruit Soup with Quark Cream
Fruit soup with quark cream is a recipe with fresh ingredients from the fruit salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 sheets gelatin
- 50 ml orange juice
- 50 ml pineapple juice
- 300 ml lychee juice
- 20 ml coconut liqueur
- 100 g quark
- 1 tsp lemon zest (unprocessed)
- 2 tbsp powdered sugar
- 1 Egg white
- 400 ml sparkling wine
- 2 tbsp elderflower syrup
- 150 g fruit pearls (melon, pineapple and dragonfruit)
- 1 tbsp pomegranate seeds
- chamomile flower for garnish
Instructions
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1.
Soak 2 sheets gelatin in cold water. Warm orange juice with pineapple juice and dissolve the squeezed gelatin into it. Fill 4 conical molds and chill for at least 2 hours until set. Soak the remaining gelatin in cold water. Warm lychee juice with coconut liqueur and stir in the squeezed gelatin. Cool, pour over the fruit jelly and refrigerate another 3 hours.
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2.
Whisk drained quark with lemon zest and powdered sugar until creamy. Whip egg white stiffly and fold into the quark mixture. Chill for at least 1 hour.
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3.
Mix sparkling wine with elderflower syrup and distribute onto 4 deep plates. Place fruit pearls with pomegranate seeds, pour the jelly over them, and set aside. Cut 4 lumps from the cream, place on each plate, garnish with chamomile petals, and serve.
