Quark-Grieß-Schmarrn with Cherries

Ingredients

• 3 eggs
• 1 vanilla pod
• 15 g Honey (1 tbsp)
• 400 g Low-fat quark
• 100 g whole-grain semolina
• 4 tbsp milk (1.5% fat)
• 380 g sour cherries
• 200 ml cherry juice
• 5 g cornstarch (1 tsp)
• 2 stalks tarragon

Instructions

1. 1.

   Separate the eggs. Split the vanilla pod lengthwise and scrape out the seeds. Whisk the yolks with honey and half of the vanilla seeds until frothy. Then stir in quark, semolina, and milk. Let the batter rest for about 20 minutes. In the meantime beat the egg whites stiffly and fold them into the mixture after the resting period.

2. 2.

   Wash, pit, and clean the cherries. Bring the cherry juice together with the remaining vanilla seeds to a boil in a pot. Add the cherries and simmer over medium heat for 5–6 minutes.

3. 3.

   Whisk the cornstarch with 2 tbsp cold water and add it to the cherry compote. Cook while stirring constantly for another 1–2 minutes. Wash, dry, and shake off the tarragon leaves; fold them into the compote and let cool slightly.

4. 4.

   Pour the crumpet batter into a round baking dish lined with parchment paper, smooth the surface, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 3) for 20–25 minutes. Fluff with a fork and serve with the cherry compote.