Vanilla Pudding with Fruit

Ingredients

• 600 g quark
• 300 g kiwi
• 300 g cherries (pitted and well drained)
• 500 ml milk
• 3 tbsp cornstarch
• 1 tsp saffron
• 2 packets vanilla sugar
• 1 tbsp sugar
• 6 sheets white gelatin
• 3 tbsp almond liqueur
• oil

Instructions

1. 1.

   Peel the kiwis and cut them into small pieces. Bring the milk, saffron, vanilla sugar, and sugar to a boil. Whisk the cornstarch with a little water until smooth, stir it into the milk, bring to a boil again and thicken; then remove from heat and let cool slightly.

2. 2.

   Soak the gelatin, then dissolve it in a small pot over low heat until nearly liquid. Thoroughly mix the gelatin with the quark. Then fold the slightly cooled vanilla pudding into the quark mixture. Stir in the almond liqueur.

3. 3.

   Brush a 1.5‑liter pudding dish or bundt pan with oil. Pour one‑third of the quark mixture, spread half the fruit over it. Add another third of the quark mixture, the remaining fruit, and the final third of the quark mixture. Cover with foil and chill in the refrigerator for at least six hours.

4. 4.

   Before serving, pour out the pudding; briefly place the dish in hot water to loosen it.