Giraffe Cream

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine European
Servings (Default: 8)

Ingredients

  • 1 can peach (s), drained weight 500 g
  • 250 g quark, 20% fat
  • 350 g natural yourt, 3.5% fat
  • 80 g suar
  • 1 packet vanilla sugar
  • 4 tablespoon peach juice, from the can
  • 200 ml whipped cream
  • 1 pack cream stabilizer
  • 200 g biscuit (s) (chocolate cookies)
  • 8 mint leaves
Giraffe Cream
Giraffe Cream

Instructions

  1. Drain the peaches, catching the liquid. Save one peach half for garnish and cut into 8 strips, puree the remaining peaches with the mixer.
  2. Mix the quark, yoghurt and sugar and add the 4 tablespoons of peach juice. Stir in the peach puree. Whip the cream, vanilla sugar and cream stiffener until stiff, then fold into the quark-yoghurt-peach mixture.
  3. Put the chocolate cookies in a freezer bag, seal the bag and crush the cookies with a rolling pin until they turn into crumbs.
  4. Divide the cream and biscuits into 3 servings. Alternating starting with the cream and ending with the biscuits, distribute the two masses either in a large bowl or in 8 dessert bowls. Decorate with peach wedges and mint leaves.
  5. Chill the cream and serve chilled.

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