Quark Cream with Strawberries

Ingredients

• 6 sheets gelatin
• 200 ml whipping cream
• 40 g sugar
• 2 tbsp vanilla sugar
• 1 piece untreated lemon zest
• 400 g quark
• 2 egg whites
• 1 splash Lemon juice
• 400 g Strawberries
• 2 tbsp Orange juice
• 1 tbsp sugar
• 2 tbsp freshly chopped mint

Instructions

1. 1.

   Spray 4 small pudding molds (about 250 ml capacity) with non-stick spray.

2. 2.

   Soak gelatin in cold water. Bring 100 ml cream with sugar, vanilla sugar and lemon zest to a boil and remove from heat. Squeeze out excess water from gelatin, add it to the hot cream and dissolve. Let cool while stirring occasionally and then remove the lemon zest again. Whisk quark until creamy and fold in 2-3 tbsp of the cream. Mix this into the remaining quark. Beat egg whites with lemon juice until stiff peaks form. Also beat the remaining cream until stiff. Just before the mixture starts to set, fold in the whipped cream and meringue, then pour into the molds. Cover and refrigerate for at least 4 hours.

3. 3.

   Wash, clean and cut strawberries into pieces for the sauce. Puree about 150 g with 1-2 tbsp orange juice and sugar. Mix the remaining strawberry pieces with the rest of the orange juice and mint.

4. 4.

   Pour the quark gel from the molds onto plates, pour the strawberry sauce over it and arrange the strawberry salad around it.