Lentils with berry-vanilla ice cream quark

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 50 g soft butter
  • 4 TABLESPOONS Sugar
  • 7-10 Tbsp grated rind of 1/2 organic lemon
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. M)
  • 500 g + 250 g low-fat curd cheese
  • 150 g Flour
  • 250 g Vanilla ice cream
  • 500 g Berries (e.g. blueberries and raspberries)
  • 2 TABLESPOONS clarified butter
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Mix butter, 2 tablespoons of sugar, lemon zest, 1 pinch of salt and eggs with the whisk of the hand mixer. Stir in 500 g quark and flour.

  2. 2

    Defrost the vanilla ice cream. Sort the berries, wash and drain if necessary.

  3. 3

    Heat the lard in a coated pan. Add the dough in portions as a blob, flatten it a little bit and bake for about 3 minutes on each side. Keep the finished lentils warm.

  4. 4

    Puree 250 g quark, ice cream, 2/3 berries and 2 tablespoons sugar. Fold in the rest of the berries. Arrange lentils with quark. Dust with icing sugar.

Nutrition Facts

KCAL
390 kcal
CARBS
35 g
FATS
16 g
PROTEINS
23 g