Fine almond quark cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in plenty of water. Beat eggs and sugar until frothy and the sugar has dissolved. Mix with almond liqueur, lemon juice, curd cheese and ground almonds to a smooth cream.

2. 2

   Squeeze the gelatine, dissolve at low heat, stir into the curd mixture and chill. As soon as the cream begins to set, whip the cream until stiff and fold it in. Fill almond cream into glasses.

3. 3

   Halve the almonds and roast them in a dry pan until golden brown, cut the cherries into fine strips. Make flowers out of the almond halves and place one cherry strip in each of the spaces in between.

Nutrition Facts

KCAL
640 kcal

CARBS
49 g

FATS
30 g

PROTEINS
34 g