Blackberry curd cream with apricot sauce
easy
40 mins
40 mins
Ingredients
- 14 sheets white gelatine
- 500 g fresh blackberries (or 2 packages of 250 g frozen blackberries each)
- 125 g Sugar
- 7-10 Tbsp juice of 1/2 lemon
- 2 Eggs (size M)
- 500 g Edible quark (40 % fat)
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 200 g Whipped cream
- 1 can(s) (850 ml) Apricots
- 2 TABLESPOONS Apricot liqueur
- 7-10 Tbsp Mint
Directions
- 1
Soak gelatine in cold water. Carefully wash blackberries and drain well. Put some blackberries aside for decoration. Puree the rest of the blackberries, 100 g sugar and lemon juice.
- 2
Separate the eggs, stir the egg yolks and the remaining sugar until creamy. Stir in quark, blackberry puree and lemon peel. Squeeze out the gelatine, dissolve and mix with some blackberry quark. Then stir into the rest of the quark mixture.
- 3
Put the food in a cool place for a short time. In the meantime, whip cream and egg white separately until stiff. Stir loosely into the quark mixture and fill into the mould. Push the mould slightly onto the table top so that no air holes form.
- 4
Put the blackberry quark in a cool place for about 4 hours to set. For the sauce drain the apricots on a sieve. Cut 3 - 4 apricots for decoration into narrow slices and put aside. Puree remaining apricots and liqueur.
- 5
Dip the mould briefly into hot water to topple it. Refrigerate the fallen cream again. Before serving, pour sauce over the cream and add blackberries. Decorate with apricots and mint leaves.
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