Quark Cream with Raspberries

Ingredients

• 400 g raspberries
• 1 tbsp powdered sugar
• 50 ml Apple Juice
• 400 g quark
• 2 tbsp crème fraîche
• 4 tbsp sugar
• 1 Tbsp vanilla sugar
• 200 ml whipping cream

Instructions

1. 1.

   Rinse the raspberries. Lightly caramelize the powdered sugar in a saucepan, then deglaze with apple juice and add about three-quarters of the raspberries. Bring to a boil, remove from heat, and let cool.

2. 2.

   For the mousse, whisk the quark with crème fraîche, sugar, and vanilla sugar until smooth, then fold in stiffly whipped cream. Divide into serving dishes and drizzle the raspberry sauce over them. Garnish with the remaining raspberries before serving.