Indian Cream

Summary

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)

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Instructions

1. 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.
2. 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.
3. Chill the cream for about 2 hours. Tastes good with fruit, ice cream or simply on its own.