Curd pudding on blackberry sauce

Name: Curd pudding on blackberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 sheets white gelatine; 1 Egg; 500 g Edible quark (20 %); 7-10 Tbsp Juice and grated. peel; 1 untreated lemon; 1 package Vanillin sugar; 6 TABLESPOONS Sugar; 300 g fresh or frozen blackberries; 3 TABLESPOONS Currant juice; 1 knife tip ground cinnamon; 7-10 Tbsp Lemon balm

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 sheets white gelatine
1 Egg
500 g Edible quark (20 %)
7-10 Tbsp Juice and grated. peel
1 untreated lemon
1 package Vanillin sugar
6 TABLESPOONS Sugar
300 g fresh or frozen blackberries
3 TABLESPOONS Currant juice
1 knife tip ground cinnamon
7-10 Tbsp Lemon balm

Directions

1
Soak the gelatine. Separate egg. Mix quark, egg yolk, zi-trone juice, zest, vanillin sugar and 3 tbsp. sugar. Squeeze the gelatine and dissolve over a mild heat. Stir into the quark and let it semi-solidify in the fridge
2
Beat egg white and 1 tablespoon sugar until stiff. Fold the beaten egg whites into the quark cream. Divide into 4 cold rinsed moulds or cups (approx. 150 ml each). Ca
3
4 hours in a cool place
4
Select berries, wash if necessary (defrost frozen fruit). Put some aside. Mash the rest of the berries, juice, 2 tablespoons of sugar and cinnamon. Pass through a sieve
5
Dip the moulds briefly in hot water. Turn out the pudding onto 4 plates. Spread sauce around it, decorate with blackberries and lemon balm