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)
Indian Cream
Indian Cream

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.

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