Curd cheese thumbs with raspberries and chocolate sauce

Name: Curd cheese thumbs with raspberries and chocolate sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Lime; 300 g frozen raspberries; 4 TABLESPOONS Sugar; 50 g Dark chocolate; 100 g Whipped cream; 70 g soft butter or margarine; 1 pinch Salt; 2 Eggs (size M); 500 g Low-fat curd; 100 ml Banana milk; 150 g Flour; 7-10 Tbsp Pistachios; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Lime
300 g frozen raspberries
4 TABLESPOONS Sugar
50 g Dark chocolate
100 g Whipped cream
70 g soft butter or margarine
1 pinch Salt
2 Eggs (size M)
500 g Low-fat curd
100 ml Banana milk
150 g Flour
7-10 Tbsp Pistachios
7-10 Tbsp Icing sugar

Directions

1
Wash lime hot, grate dry, grate peel thinly, halve fruit and squeeze juice. Mix raspberries, 2 tablespoons sugar, lime zest and juice and put aside for marinating
2
Chopping chocolate. Boil up the cream and melt the chocolate in it
3
Cream 50 g fat, 2 tablespoons sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in quark, banana milk and flour
4
Heat 10 g fat in a large coated pan. Using a tablespoon, add 6 heaps of dough (approx. 1 heaped tbsp. per heap) to the pan and flatten slightly. Fry over a low to medium heat for approx. 5 minutes until golden brown. Keep the finished quark legs warm. Do the same with the remaining dough and fat
5
Arrange curd cheese cubes, sprinkle with pistachios and icing sugar. Add raspberries and chocolate sauce