Currant Quark Mug
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g currants, red
- 10 g cornstarch
- 200 ml red currant juice
- 90 g suar
- 75 g ladyfiners
- 10 g butter
- 400 g quark, (20%)
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Wash and drain the currants. Set aside 4 panicles for decoration. Remove the remaining berries from the panicles with a fork.
- Mix the starch and 5 tablespoon currant juice until smooth. Bring the rest of the juice and 50 g sugar to the boil. Stir in the mixed starch, briefly bring to the boil. Fold in the currants and let them steep briefly. Let cool down. Crumble 3-4 ladyfingers finely. Heat the butter. Lightly toast the crumbs in it while turning. Take out and let cool down. Mix the quark, 2 tablespoon sugar and vanilla sugar together. Break through the remaining ladyfingers 1x and divide into 4 glasses. Top with currants. Spread the quark on top. Chill for at least 1 hour. Sprinkle with the biscuit crumbs just before serving. Decorate with the remaining currants.
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