Melon saddle of venison

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Crumble meringue. Melt chocolate in a bowl over a warm water bath. Mix meringue and chocolate and put it on a piece of baking paper. Put a 2nd piece of baking parchment on top and roll out into a rectangle (approx. 31 x 11 cm) with the cake roll and chill. Mix quark, sugar, lemon juice and crème fraiche with the whisk of the hand mixer for about 5 minutes. Soak the gelatine in cold water.

2. 2

   Halve melon and remove seeds. Cut out approx. 30 small and large balls each. Cut the rest of the flesh from the skin. Weigh 300 g fruit flesh and puree. Fold the puree into the quark mixture. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of quark mixture. Then stir into the quark mixture. Fold half of the melon balls into the mixture. Rinse the saddle of venison (approx. 30 cm long) with cold water and fill in the cream. Chill for at least 4 hours, preferably overnight. Cut the chocolate meringue base straight (30 x 10 cm). If necessary, place the saddle of venison in hot water for a short time and turn out onto the chocolate base.

3. 3

   Then stir into the quark mixture. Fold half of the melon balls into the mixture. Rinse the saddle of venison (approx. 30 cm long) with cold water and fill in the cream. Chill for at least 4 hours, preferably overnight. Cut the chocolate meringue base straight (30 x 10 cm). If necessary, place the saddle of venison in hot water for a short time and turn out onto the chocolate base. Finely chop the cut-off pieces of the base. Decorate the cream with melon balls, meringue tuffs and the chopped chocolate meringue

Nutrition Facts

KCAL
190 kcal

CARBS
23 g

FATS
7 g

PROTEINS
9 g