Currant Quark Beaker

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash and drain the currants

2. 2

   Put 4 panicles aside for decoration. Remove the remaining berries from the panicles with a fork

3. 3

   Mix the starch and 5 tablespoons of currant juice until smooth. Boil up the rest of the juice and 50 g sugar. Stir in the starch, bring to the boil

4. 4

   Fold in the currants and leave to stand briefly. Let cool off

5. 5

   Finely crumble 3-4 sponge fingers. Heat butter. Fry the crumbs lightly while turning. Take out and let cool down

6. 6

   Mix quark, 2 tablespoons sugar and vanilla sugar. Break the rest of the sponge fingers 1x and divide into 4 glasses. Add redcurrants. Spread curd on top. Keep cool for at least 1 hour.

7. 7

   Sprinkle with the sponge crumbs just before serving. Decorate with the remaining currants and possibly lemon balm

Nutrition Facts

KCAL
330 kcal

CARBS
47 g

FATS
8 g

PROTEINS
15 g