Layered curd and poppy seed dish with raspberry puree

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. Grind poppy seeds. Wash the lemon thoroughly and grate the peel finely. Bring milk, vanilla sugar, lemon peel and poppy seeds to the boil and simmer for 12-15 minutes.

2. 2

   In the meantime, squeeze the lemon. Mix quark, mascarpone, half of the lemon juice and 75 g sugar. Let the poppy seed mixture cool down. Puree raspberries, except for 4 pieces for decoration, remaining lemon juice and remaining sugar.

3. 3

   Stir the poppy seed mixture into the quark. Layer raspberry puree and poppy seed quark mixture in 4 portion glasses, decorate with remaining raspberries and lemon balm and serve.