Cream pot with cranberry sauce

Ingredients

Directions

1. 1

   Soak the gelatine. Meanwhile cut the vanilla pod lengthwise and scrape out the pulp. Bring the cream, vanilla pod, vanilla pulp and sugar to the boil in a saucepan and simmer over medium heat for 10 minutes, stirring occasionally. Remove from the heat and allow to cool slightly. Remove the vanilla pod. Squeeze the gelatine and dissolve in the hot cream.

2. 2

   Stir the vanilla cream into the cold quark. Pour into small bowls and chill for at least 6 hours. Drain the cranberries and collect the liquid. Puree 2/3 of the cranberries and the juice. Fold in remaining cranberries (or use Wild Cranberries "Swedish style"). Serve the cream with a dash of cranberry sauce

3. 3

   6 hours waiting time