Curd cheese cream with balsamic blueberries

Name: Curd cheese cream with balsamic blueberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Frozen blueberries; 1 Vanilla pod; 250 g Cream quark (40% fat in dry matter); 4 TABLESPOONS Sugar; 150 g Whipped cream; 1 TABLESPOON Butter; 1-2 TABLESPOONS Balsamic vinegar

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g Frozen blueberries
1 Vanilla pod
250 g Cream quark (40% fat in dry matter)
4 TABLESPOONS Sugar
150 g Whipped cream
1 TABLESPOON Butter
1-2 TABLESPOONS Balsamic vinegar

Directions

1
Defrost the blueberries. Meanwhile cut the vanilla pod lengthwise and scrape out the pulp. Mix quark, vanilla pulp and 3 tbsp. sugar. Whip cream until stiff and fold in. Divide the cream into four small bowls.
2
Drain blueberries well, collect the juice. Heat butter in a pan. Sauté the berries for 2-3 minutes. Sprinkle with 1 tbsp. sugar and caramelise slightly. Deglaze with vinegar and blueberry juice, bring to the boil and simmer for 1 minute.
3
Allow to cool a little, then apply to the curd cream.