Laminated vanilla cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Select the raspberries, wash them carefully if necessary, put some aside for decoration. Puree the rest with 25 g sugar, pass through a sieve. Carve apricots crosswise and boil water over them. Leave to stand for about 1 minute. Put the apricots on a sieve, rinse with cold water and peel the skin.

2. 2

   Halve the apricots and remove the stone. Puree the fruit finely. Mix quark with vanilla pulp and 60 g sugar. Whip the cream until stiff, allowing the cream firmer to trickle in. Fold cream into the vanilla quark. Divide half of the cream into glasses (200 ml each; sealable glasses e.g. of Weck in tulip shape). Fill 3 glasses each with raspberry and apricot puree, keep some for decoration. Add the rest of the quark cream. Decorate each with a small spot of raspberry and apricot puree.

3. 3

   Divide half of the cream into glasses (200 ml each; sealable glasses e.g. of Weck in tulip shape). Fill 3 glasses each with raspberry and apricot puree, keep some for decoration. Add the rest of the quark cream. Decorate each with a small spot of raspberry and apricot puree. Chill for 1-2 hours. Decorate with raspberries set aside

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
290 kcal

CARBS
27 g

FATS
14 g

PROTEINS
11 g