Quark Balls with Raspberry Sauce

Ingredients

• 400 g waxy potatoes (2–3 potatoes)
• 300 g raspberries
• 2 tbsp honey
• 0.5 Vanilla pod
• 250 g low-fat quark
• 50 g coconut blossom sugar
• 150 g Spelt flour Type 1050
• 1 egg
• Cinnamon
• 15 g butter (3 tsp)
• 30 g toasted almond slivers (2 tbsp)

Instructions

1. 1.

   For the quark balls, peel, wash and chop the potatoes, then boil them in water for about 15 minutes over medium heat until soft. Drain and let cool for 10 minutes.

2. 2.

   Meanwhile, gently rinse the raspberries and puree them with a stick blender. Strain the purée through a sieve, mix in honey, and refrigerate.

3. 3.

   Split the vanilla pod lengthwise and scrape out the seeds with a knife.

4. 4.

   Press the cooled potatoes through a potato ricer into a bowl. Add quark, sugar, flour, egg, vanilla seeds and a pinch of cinnamon; knead into a smooth dough, adding more flour if too wet. Shape 12 small patties from the dough.

5. 5.

   Pan‑fry the quark balls one at a time, heating 1 tsp butter in a pan for each batch. Cook 4 balls at a time, browning each side for about 3–4 minutes over medium heat; repeat with remaining balls.

6. 6.

   While the balls cook, toast almonds in a hot dry pan over medium heat for 3 minutes. Serve the quark balls with raspberry sauce and toasted almonds on top.