Violet Quark Pudding

Ingredients

• 6 sheets gelatin
• 200 ml whipping cream
• 40 g sugar
• 2 tbsp violet honey
• 1 piece untreated lemon zest
• 400 g quark
• 2 egg whites
• 1 tsp lemon juice
• a handful violet blossoms

Instructions

1. 1.

   Spray 4 small pudding molds (about 250 ml capacity) with non-stick spray.

2. 2.

   Soak gelatin in cold water. Bring 100 ml cream with sugar, honey and lemon zest to a boil, then remove from heat. Squeeze out excess water from gelatin, add it to the hot cream and dissolve. Let cool while stirring occasionally, then remove the lemon zest again. Whisk quark until creamy and fold in 2-3 tbsp into the cream. Mix this with the remaining quark. Beat egg whites with lemon juice until stiff peaks form. Also beat the remaining cream stiffly. Just before the mixture starts to set, fold in the whipped cream and meringue, then pour into molds. Cover and chill for at least 4 hours.

3. 3.

   Serve by pouring from molds onto plates, place violet blossoms on top of the pudding and gently press them in.