Berry Curd with Poppy Seeds and Oranges
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g berries, mixed
- 2 large orange (s)
- 3 tablespoon pine nuts
- 1 tablespoon poppy seeds
- 200 g low-fat quark
- 200 g cream quark, 0.2% fat
- 4 tablespoon sour cream
- 2 teaspoons honey, liquid or maple syrup
Print Recipe
Pin Recipe Instructions
- The berries, e.g., blueberries, strawberries, raspberries, read or wash, clean and drain well. Quarter the strawberries.
- Peel an orange with a sharp knife generously enough to remove the white skin. Then cut the fruit fillets first from the separating membranes, then into pieces. Catch the juice in the process. Halve the second orange crosswise and squeeze out the juice completely.
- Toast the pine nuts and poppy seeds one after the other in a coated pan without fat. Then remove and allow to cool completely on plates.
- Now mix the orange juice with the two types of quark, the sour cream and the honey or maple syrup. Stir in the roasted pine nuts and poppy seeds. Finally mix in 2/3 of the berries and the orange pieces. Divide the berry quark into bowls and garnish with the remaining berries.
- Tip: Outside the season you can also use frozen berries, which are even available as a ready-made berry mix. If you like, you can lightly grind the poppy seeds in a mortar before roasting them in the pan - this will intensify the poppy seed aroma.
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