Sharoncreme mit Pollen und Veilchen
Sharoncream with pollen and violet flowers is a recipe featuring fresh ingredients from the Southfruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g persimmon
- 50 ml Apple Juice
- 4 tbsp Lemon juice
- 125 g gelatin sugar (1:1)
- 2 packets vanilla sugar
- 250 g quark cheese (40% fat)
- 2 Tbsp whipping cream
- 3 tbsp whipped cream
- 2 tsp pollen
- 1 tsp violet flower
Instructions
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1.
Wash the persimmon fruits, remove the blossom base, peel and dice them. Place the fruit flesh with apple juice, gelatin sugar, half of the lemon juice, and 1 packet vanilla sugar in a pot; bring to a boil, then puree with a blender and simmer gently for 2–3 minutes, stirring occasionally to prevent burning. Let the gel settle while stirring occasionally to avoid skin formation.
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2.
Whisk the quark with the remaining lemon juice, whipping cream, and the rest of the vanilla sugar. Divide the quark mixture into four glasses and top each with the cooled persimmon gel. Garnish with a dollop of whipped cream and sprinkle pollen and violet petals before serving.
