Wash the lemon, rub the peel and then squeeze. Pluck the basil from the stems, chop it finely and stir into the quark with a pinch of salt. Whip the cream. Add 50 g of powdered sugar and the lemon zest to the cream and continue to beat briefly. Carefully fold the basil quark into the cream with a spatula and refrigerate for a while.
Marinated strawberries:
Clean and halve or quarter the strawberries. Puree approx. 100 g strawberries with 30 g powdered sugar. Mix the puree with the strawberries and let them steep.
Serving:
Either prick the basil cream and put the strawberries around it or alternately layer the cream and strawberries in glasses.
Strawberry wine goes well with it.
Variant:
Mint instead of basil. However, the mint must be dosed much more sparingly. 1-2 branches are enough.
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