Frog Curd
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 sheets gelatin, white
- 500 g quark, (low-fat quark)
- 250 ml orange juice
- 150 g powdered suar, sifted
- 125 ml syrup, (woodruff syrup)
- 2 lemon (s), add the juice
- 250 ml whipped cream
- 200 g sweets, (wine um fros)
Print Recipe
Pin Recipe Instructions
- Soak the gelatine according to the instructions on the packet. Mix the quark with the orange juice, powdered sugar and woodruff syrup until smooth.
- Heat the lemon juice, squeeze out the gelatine, dissolve it in the lemon juice and stir into the quark mixture.
- Whip the cream until stiff and fold in. Pour the quark mixture into dessert bowls and chill for a while.
- Cover the quark dish with wine gum frogs and serve.
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