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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