Raspberry Curd Cream
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
6
- 150 g frozen raspberries
- 4 sheets white gelatine
- 250 g Low-fat curd
- 7-10 Tbsp juice of 1/2 lemon
- 50 g Sugar
- 200 g Whipped cream
- 200 g Whipped cream
- 7-10 Tbsp Raspberries
- 1 TABLESPOON crushed pistachios
Directions
- 1
Defrost the raspberries and pass through a sieve. Soak gelatine in cold water. Mix quark, lemon juice, sugar and raspberry puree. Squeeze the gelatine, dissolve and stir into the quark.
- 2
Whip the cream until stiff and fold in carefully. Pour into an oval form and allow to set in the fridge. Dip the mould into hot water and turn it over onto a plate. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout.
- 3
Curd cheese with a "bow" and decorate with tuffs, raspberries and pistachios.
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