Fürst Pückler Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g low-fat quark
- 250 g natural yourt
- 400 g whipped cream
- 250 g strawberries, ripe
- 1 sachet gelatin powder, white
- 1 vanilla pod, the pulp it
- 100 g whole milk couverture
- 100 g chocolate flakes or chocolate chips
- 2 sachets cream stabilizer
- 100 g suar, finer
Print Recipe
Pin Recipe Instructions
- Break the couverture into large pieces and melt in a water bath. Whip the cream and stir in the cream stiffener. Clean and quarter the strawberries and puree them in a blender with a hand blender. Stir in 1 - 2 tablespoons of sugar and 1/2 sachet of gelatin powder.
- Mix the quark and yoghurt and stir in the remaining sugar. Then divide the mass into three equal parts.
- Mix a third with the strawberry puree and carefully fold in about 1/3 of the cream. Mix a second third with the liquid couverture, stir in 2/3 of the chocolate flakes and carefully fold in 1/3 of the cream. Mix the last third of the cream with the second half of the gelatine and the vanilla pulp, then carefully fold in the cream.
- Now carefully layer everything in a glass bowl. First the chocolate cream, then the strawberry cream and finally the white cream. Cover the bowl with foil and let it solidify in the refrigerator for at least 3 hours.
- Garnish with the remaining chocolate shavings or a few strawberry pieces before serving.
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