Quark Plum Gratin with Amaranth

Ingredients

• 0.5 Vanilla pod
• 700 ml milk (1.5% fat)
• 250 g amaranth
• 400 g plums
• 3 eggs
• 1 pinch salt
• 40 g coconut blossom sugar
• 250 g quark (20% fat in the tub)
• 2 tbsp almond flakes

Instructions

1. 1.

   Slice the vanilla pod lengthwise and scrape out the seeds. Bring the vanilla pod with the milk to a boil in a pot. Sprinkle the amaranth into the boiling milk and let it soften over low heat, stirring occasionally for about 40 minutes. Then cool.

2. 2.

   Meanwhile wash, halve, and pit the plums. Spread half of the plums in a baking dish.

3. 3.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the yolks with vanilla seeds and coconut blossom sugar until fluffy, then fold into the cooled amaranth and quark mixture. Gently fold in the meringue. Spoon half the batter over the plums, top with the remaining plums, and spread the rest of the batter on top. Sprinkle almond flakes and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30–40 minutes until golden brown.