Peach dessert with lemon curd and raspberry puree
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 pack of (250 g) frozen raspberries
- 1/2 untreated lemon
- 250 g Low-fat curd
- 50 g Whipped cream
- 1 TABLESPOON Sugar
- 1 package Vanillin sugar
- 4 (140 g) Peach halves from the can
- 2 TABLESPOONS crushed pistachio kernels
- 7-10 Tbsp Lemon balm leaves
Directions
- 1
Defrost the raspberries for about 20 minutes. Peel fine strips from the lemon with a julienne shrew and keep for decoration. Grate the remaining peel and squeeze out the lemon half. Mix quark, cream, sugar, vanillin sugar, lemon juice and zest. First puree the raspberries with the cutting stick of the hand mixer, then pass them through a sieve and spread them as a mirror on four dessert plates.
- 2
Place peach halves on top. Put lemon curd into a piping bag with a star-shaped spout and squirt around the peach as a dab. Sprinkle with lemon julienne and chopped pistachios. Decorate with lemon balm leaves
- 3
E 10, F 5, KH 21
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