Curd cream with cranberry compote

Name: Curd cream with cranberry compote
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 Marshmallows; 40 g Dark chocolate coating; 600 ml Cranberry juice; 6 coated tablespoons of cornflour; 160 g Sugar; 300 g Cranberries (fresh or frozen); 1 Vanilla pod; 750 g Edible quark (40 % fat in dry matter); 150 g Whipped cream; 6 wooden skewers; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

6 Marshmallows
40 g Dark chocolate coating
600 ml Cranberry juice
6 coated tablespoons of cornflour
160 g Sugar
300 g Cranberries (fresh or frozen)
1 Vanilla pod
750 g Edible quark (40 % fat in dry matter)
150 g Whipped cream
6 wooden skewers
baking paper

Directions

1
Put a marshmallow on a wooden skewer each. Coarsely chop the chocolate coating and melt it over a warm water bath. Dip the marshmallows in the liquid chocolate coating, place them on a baking tray lined with baking paper to dry and put them in a cool place
2
Mix 6 tablespoons cranberry juice and starch. Boil up the rest of the cranberry juice and 60 g sugar in a pot. Stir in the starch and bring to the boil again. Stir in cranberries and simmer for 3-4 minutes. Fill the compote into a bowl and let it cool down
3
Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Mix quark, 100 g sugar and vanilla pulp. Whip the cream until stiff and fold into the quark cream. Layer the quark cream and cranberry compote alternately in glasses. Garnish glasses with a marshmallow skewer
4
waiting time approx. 1 1/2 hours