Lemon and mint cream with raspberries

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4.4 10
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 4
  • 125 g Raspberries
  • 6 Stem(s) Mint
  • 1 TABLESPOON Sugar crystals
  • 400 g Edible quark (20 % fat in dry matter)
  • 2 TABLESPOONS Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp juice of 1/2 lemon
  • 8 TABLESPOONS Mint syrup
  • 150 g Whipped cream
  • 1 package Cream stabiliser

Directions

  1. 1

    Raspberries selected. Wash the mint, shake dry and pluck the leaves from 4 stems. Chop the leaves finely. Mix sugar crystals and chopped mint. Mix quark, sugar, vanillin sugar, lemon juice and 4 tablespoons of syrup.

  2. 2

    Whip the cream until stiff, allow the cream setting agent to trickle in. Fold the cream into the quark. Layer cream and 4 tablespoons of syrup in 4 glasses. Add raspberries and mint sugar to the cream, decorate with mint.

Nutrition Facts

KCAL
380 kcal
CARBS
41 g
FATS
17 g
PROTEINS
14 g

Categories & Tags

Dessert