Summary

Ingredients

• 150 g wheat, (Ebly tender wheat)
• 350 ml milk
• 1 pinch (s) salt
• 50 grams sugar
• 250 g quark
• 150 ml heavy cream, whipped until stiff
• 300 g raspberries
• 8 tablespoon sauce, (vanilla sauce)
• leaves Melissa

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Instructions

1. Bring the milk to the boil with a pinch of salt, stir in the Ebly and let it swell over a medium heat for 10-15 minutes. Then leave to cool and mix with the creamy quark and whipped cream.
2. Layer the raspberries in dessert bowls alternately with Ebly cream. Pour a little vanilla sauce on each and serve decorated with raspberries and lemon balm leaves.