Summary

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

1. 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.
2. Mix the quark and yoghurt and stir in the remaining sugar. Then divide the mass into three equal parts.
3. 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.
4. 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.
5. Garnish with the remaining chocolate shavings or a few strawberry pieces before serving.