Coconut Curd Balls with Blueberry Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g low-fat quark
- 1 egg (s)
- 30 g soft wheat semolina
- 50 grams flour
- 100 g desiccated coconut
- 0.5 ½ lemon (s), including the juice and the zest
- 20 g powdered suar
- 1 vanilla pod, which the pulp
For the sauce:
- 300 g blueberries
- 300 g yourt, low in fat
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Drain the quark well and stir in the egg, powdered sugar and vanilla pulp until creamy, stir in lemon zest and juice. Then mix the flour, semolina and 60 g desiccated coconut with it!
- Chill the mixture for 30 minutes.
- Then shape the mixture into 10 small balls and let them steep in lightly salted, boiling water for 10 minutes! Then roll the balls in 40 g desiccated coconut.
- Important: the sauce is fresh !!! Prepare, put the yoghurt with the blueberries, a few on the side for decoration and puree any amount of powdered sugar.
- Serve the balls on top!
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