Buttermilk Curd Cream with Kumquats
by Editorial Staff
Summary
| Prep Time | 12 mins |
| Cook Time | 5 mins |
| Total Time | 22 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g low-fat quark
- 50 ml buttermilk
- 1 pinch cinnamon
- 0.5 teaspoon ½ honey, or a little stevia
- 4 kumquat (s)
- 0.5 ½ orange (s)
- 2 pinches vanilla pulp
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Mix the quark with the buttermilk, cinnamon and honey (or if you prefer, with half a teaspoon of stevia) and pour into a bowl and place in the refrigerator for a moment.
- Cut the kumquats into 2 mm wide slices and place in a small saucepan. Add the juice of half an orange, add the sugar and the vanilla pulp, bring to the boil and simmer gently for about 5 minutes while stirring. The juice will then be a little firmer and the kumquats will be slightly transparent and soft. Then take it off the stove and let the small saucepan cool down in a cold water bath. As soon as the mixture has cooled down, pour it onto the buttermilk quark mixture and enjoy.
- The portion is for one person and is very light and fruity - the kumquats are slightly sour and go well with the quark.
- Can be easily prepared the evening before.
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