Summer berries with curd hood

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 600 g mixed berries (e.g. strawberries, raspberries, currants and blueberries; fresh or frozen), 2-3 tablespoons sugar
  • 4 TABLESPOONS J
  • 1 Egg
  • 250 g Edible quark (20 %)
  • 1 package Vanillin sugar
  • 2-3 TABLESPOONS Icing sugar
  • 4 Currant panicles and balm for decoration

Directions

  1. 1

    Wash, clean and possibly chop the berries (defrost frozen berries). Sweeten berries with 1-2 tbsp. sugar and sprinkle with liqueur. Leave to infuse for approx. 15 minutes.

  2. 2

    Separate the egg. Mix quark, egg yolk, vanillin sugar and icing sugar until smooth. Beat the egg white until stiff and fold into the quark mixture

  3. 3

    Pour the berries into ovenproof cups or tins. Spread the curd mixture over them. Gratinate under the preheated oven grill or at the highest setting in the preheated oven for 3-5 minutes. Make sure that the quark cover does not get too dark

  4. 4

    Wash the currant panicles and shake them slightly dry. Turn the panicles in the rest of the sugar. Decorate berries au gratin with redcurrant panicles and lemon balm

Nutrition Facts

KCAL
230 kcal
CARBS
33 g
FATS
5 g
PROTEINS
11 g

Categories & Tags

Dessert