Curd cheese dish with currant jelly

Ingredients

Directions

1. 1

   Wash the currants and drain well. Pluck the berries from the stems, except for 4 panicles for garnishing. Stir 6 tablespoons of juice and starch until smooth. Boil up the rest of the juice, currants, 60 g sugar and lemon peel. Stir in cornflour, bring to the boil again briefly and remove lemon peel.

2. 2

   Put the groats into 4 dessert glasses and let them cool down. Whip cream until stiff. Mix quark, remaining sugar and vanilla sugar. Fold in the cream and place on the cooled down groats. Serve decorated with currant pancakes and, if desired, a few rolls of hippy