Rum-fruits with vanilla cream

Name: Rum-fruits with vanilla cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400-500 g Fruits (tin/jar; for B. Plums; 7-10 Tbsp and cherries); 1-2 TABLESPOONS + approx. 1 teaspoon sugar; 2-4 Tbsp Rum; 200 g frozen raspberries; 40 g Dark chocolate; 125 g double cream; 125 g Low-fat curd; 2 TABLESPOONS Milk; 1 package Vanilla sugar; 7-10 Tbsp Mint

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400-500 g Fruits (tin/jar; for B. Plums
7-10 Tbsp and cherries)
1-2 TABLESPOONS + approx. 1 teaspoon sugar
2-4 Tbsp Rum
200 g frozen raspberries
40 g Dark chocolate
125 g double cream
125 g Low-fat curd
2 TABLESPOONS Milk
1 package Vanilla sugar
7-10 Tbsp Mint

Directions

1
Drain the fruit, collect the juice. Heat approx. 4 tbsp. juice, 1-2 tbsp. sugar and rum. Add the frozen raspberries, fold in the remaining fruit. Let cool down
2
Roughly chop the chocolate. Mix the double cream with quark, milk and vanilla sugar. Season to taste with sugar. Fold in chocolate
3
Arrange the fruits with vanilla cream shortly before serving and decorate if necessary