Raspberry quark cream in chocolate bowl

Name: Raspberry quark cream in chocolate bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Dark chocolate coating; 1/2 cube (approx. 12.5 g) Coconut oil; 150 g Whipped cream; 250 g Cream curd; 1 package Vanillin sugar; 25 g Sugar; 200 g frozen raspberries; 7-10 Tbsp fresh raspberries and lemon balm; 7-10 Tbsp Icing sugar; 4 small water balloons; baking paper; 7-10 Tbsp sharp needle

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Dark chocolate coating
1/2 cube (approx. 12.5 g) Coconut oil
150 g Whipped cream
250 g Cream curd
1 package Vanillin sugar
25 g Sugar
200 g frozen raspberries
7-10 Tbsp fresh raspberries and lemon balm
7-10 Tbsp Icing sugar
4 small water balloons
baking paper
7-10 Tbsp sharp needle

Directions

1
Roughly chop the chocolate coating. Coarsely chop the coconut oil and melt with the chocolate coating over a warm water bath. Remove from the bain-marie, stir well and allow to cool slightly until the mixture is thicker again
2
In the meantime inflate balloons of about the same size, close them. Carefully clean all around with water. Dab dry well. Line a board with baking paper
3
Dip the balloons one after the other about halfway into the chocolate. Lift them out and let them drip off very well. Place them side by side on the baking paper. Let it dry a little. Repeat the dipping process again. Put the balloons in a cool place for about 2 hours. Defrost the raspberries
4
For the cream, whip the cream until stiff. Mix quark, vanillin sugar and sugar. Carefully fold in 2 portions of cream and raspberries
5
Carefully prick the top of the balloons with a needle and release the air slowly. Remove the balloons very carefully from the chocolate bowls. Spread the cream in the bowls. Serve on dessert plates, sprinkled with raspberries and lemon balm as well as icing sugar.
6
waiting time approx. 3 hours