Indian Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 12 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g powdered suar
- 500 g low-fat quark
- 400 g sour cream
- 2 lemon (s) (organic)
- some saffron, ground or threads
- 20 drops aroma (rose oil)
Print Recipe
Pin Recipe Instructions
- Drain the low-fat quark in a colander overnight. The next day, stir together the quark, sour cream, powdered sugar, lemon juice, the grated zest of a lemon and the rose oil until you have a smooth, shiny cream.
- Stir in the saffron (amount to taste - I use about 20 threads or a generous pinch of saffron powder). If saffron threads are used, soak them briefly in a little hot water beforehand.
- Chill the cream for about 2 hours. Tastes good with fruit, ice cream or simply on its own.
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