Yellow Pudding with Quark Cream

Ingredients

• 4 passion fruits
• 2 stalks lemongrass
• 550 ml pineapple juice
• 150 ml passion fruit juice
• 1 vanilla bean (pulp)
• 50 g sugar
• 50 g sago pearls
• 1 Mango
• 1 Papaya
• 1 Banana
• 180 g low-fat quark
• 80 g powdered sugar
• 1 vanilla bean (pulp)
• 1 tsp grated lemon zest
• 2 egg whites
• 200 ml heavy cream (at least 30% fat)
• 2 tbsp coconut chips

Instructions

1. 1.

   Halve the passion fruits and scoop out the pulp. Trim the lemongrass. Combine both with pineapple juice, passion fruit juice, vanilla pulp, sugar, and sago; let soak for 10 minutes. Bring to a boil and simmer for about 15 minutes.

2. 2.

   Peel the mango, papaya, and banana. Remove pits from mango and papaya. Cut all fruits into 2‑cm pieces. Add them to the fruit‑sauce mixture three minutes before the cooking time ends and let simmer.

3. 3.

   Place the pudding in the refrigerator for 2 hours and discard the lemongrass. Whisk the quark with powdered sugar, vanilla pulp, and lemon zest. Beat egg whites and cream separately until stiff peaks form; fold into the quark mixture. Chill the mixture for another 2 hours.

4. 4.

   Lightly toast the coconut chips in a dry pan. To serve, spoon the pudding into bowls, top with a dollop of quark cream, sprinkle toasted coconut, and enjoy.