Vanilla Cream

Ingredients

• 2 tbsp sugar
• 6 tbsp Amaretto
• 200 g blue grapes
• 200 g light grapes
• 2 Vanilla Beans
• 250 g mascarpone
• 200 g Low-fat quark
• 6 tbsp sugar
• 3 tbsp water
• 2 tbsp halved almond kernels (or almond sticks)

Instructions

1. 1.

   Wash the grapes thoroughly, halve and pit them, then mix with Amaretto and sugar and let sit briefly.

2. 2.

   Slice the vanilla beans lengthwise and scrape out the seeds; stir into mascarpone and quark, seasoning with sugar to taste.

3. 3.

   Fill four small cups with the grape mixture and cream, then refrigerate for a few hours.

4. 4.

   For the garnish, place a rolling pin on a work surface lined with parchment paper.

5. 5.

   Lightly toast almond flakes in a dry pan until fragrant.

6. 6.

   In a small pot, combine sugar with 2 tbsp water; bring to a boil while stirring constantly until the water evaporates and the caramel turns light brown. Reduce heat, then remove from stove and drizzle directly onto the rolling pin with a spoon, inserting almonds into the still-soft caramel and letting them set.

7. 7.

   Carefully divide the caramel into four portions.

8. 8.

   To serve, pour the cream onto dessert plates, place the caramel crowns on top, and arrange grapes around it.