Quark Foam with Rhubarb Compote
Quark foam with rhubarb compote is a recipe featuring fresh ingredients from the dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g rhubarb
- 175 g sugar
- vanilla pods
- 1 cinnamon stick
- 8 raspberries
- 20 ml white rum
- 4 egg whites
- 100 g sugar
- 500 g whipped cream (well chilled)
- 250 g low-fat quark
- 1 vanilla pod (mash)
- bio lemons (zest)
- mint (for garnish)
Instructions
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1.
Peel the rhubarb stalks and trim the ends. Slice the stalks diagonally into about 2 mm thick slices. Arrange the rhubarb slices on a baking sheet and sprinkle with sugar. Split a vanilla pod lengthwise, add the cinnamon stick and raspberries. Drizzle everything with rum. Let the rhubarb soak for one hour.
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2.
Cover the tray with foil and bake the rhubarb in a preheated oven at 170°C for about 25 minutes.
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3.
Remove the tray from the oven, transfer the rhubarb and its liquid to a container, and let it cool. Reserve some of the rhubarb liquid for an aperitif if desired (see page 40).
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4.
Whisk the egg whites and sugar with a hand mixer until stiff peaks form, glossy, and the sugar is dissolved.
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5.
Beat the cream with the hand mixer until also stiff.
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6.
Fold in the quark, vanilla mash, and lemon zest gently, then fold in the whipped cream and beaten egg whites carefully.
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7.
Line a kitchen sieve with a damp kitchen cloth, pour the quark foam mixture into it, cover with cling film, and drain. Refrigerate overnight.
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8.
Just before serving, fill bowls or shallow plates with rhubarb compote. Using a spoon warmed in hot water, scoop portions of the quark foam onto the compote. Garnish with washed lemon balm or mint leaves if desired, and serve immediately.
