Blackberry Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Rinse and drain the blackberries. Reserve 100 g for decoration.
Puree the remaining blackberries with the 2 packs of vanilla sugar and 60 ml cassis (or currant juice) in a blender or food processor until smooth.
Pour 1 tablespoon of the puree into the bottom of each of 6 serving glasses.
Set aside 6 tablespoons of the remaining puree for decoration.
In a bowl, mix the rest of the puree with the quark and 75 g sugar until combined.
Fold the whipped cream into the quark mixture until no white streaks remain.
Divide the mixture evenly among the 6 glasses.
Crumble the amarettini biscuits into rough pieces.
Decorate each glass with reserved blackberries, 1 tablespoon of reserved puree, and crumbled amarettini.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.