Curd cheese lentils with raspberry and blueberry ice cream curd

Name: Curd cheese lentils with raspberry and blueberry ice cream curd
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g lactose-free butter or margarine; 20 g + 1 tablespoon of sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 2 Eggs (size M); 750 g lactose-free low-fat curd; 150 g + some flour; 2 TABLESPOONS clarified butter; 250 ml lactose-free vanilla ice cream; 100 g Blueberries; 100 g Raspberries; 7-10 Tbsp Mint; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g lactose-free butter or margarine
20 g + 1 tablespoon of sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
2 Eggs (size M)
750 g lactose-free low-fat curd
150 g + some flour
2 TABLESPOONS clarified butter
250 ml lactose-free vanilla ice cream
100 g Blueberries
100 g Raspberries
7-10 Tbsp Mint
7-10 Tbsp Icing sugar

Directions

1
Cream fat, 20 g sugar, lemon zest, salt and eggs with the whisk of the hand mixer. Stir in 500 g quark and 150 g flour. Form 12 lentils and put them on some flour.
2
Heat the clarified butter in portions in a large coated pan. Add 6 lentils to each portion and fry over a low heat for 5-6 minutes while turning. Let the ice cream thaw a little. Wash the blueberries.
3
Raspberries and blueberries selected. Set some berries aside for decoration. Puree remaining berries and 1 tbsp. sugar. Puree 250 g quark and ice cream, fold in fruit puree. Arrange 3 lentils each with ice quark on plates, decorate with the rest of the berries and mint, dust with icing sugar.