Quarkparfait

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Separate eggs. Wash lime hot, grate peel, squeeze juice. Beat egg whites and cream separately until stiff. Beat egg yolk and 70 g sugar until foamy. Add quark, lime juice and zest and stir until smooth.

2. 2

   Fold in cream and beaten egg white one after the other. Pour into a rectangular freezer jar (approx. 3/4 litre capacity) and freeze. Peel oranges so that the white skin is completely removed. Cut out fillets along the inner, thin skins.

3. 3

   Squeeze 3 tablespoons of juice from the rest of the oranges. Drizzle the fillets with liqueur. Melt the rest of the sugar in a pan until golden brown. Add orange juice. Let it boil until the sugar dissolves.

4. 4

   Turn the parfait out of the mould (if necessary, hold the mould briefly in hot water beforehand), cut it into slices and halve them diagonally. Rum pot, parfait and O

5. 5

   Caramel on top. Serve decorated with carambole and mint.

Nutrition Facts

KCAL
610 kcal

CARBS
45 g

FATS
40 g

PROTEINS
11 g