Mandarin and Speculoos Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can tangerine (s), preferably unsweetened
- 250 g low-fat quark
- 200 g sour cream
- 1 tablespoon honey
- 1 pinch (s) cardamom powder
- 1 pinch (s) cinnamon powder
- 1 pinch ginger powder
- 6 speculoos (spiced speculoos)
For decoration:
- 4 speculoos
Print Recipe
Pin Recipe Instructions
- Put the mandarins in a colander and drain well. Put half aside for later decoration.
- Mix the quark, sour cream, honey and spices well in a bowl. Place the speculoos in a freezer bag and crumble with the meat mallet or rolling pin. Add the mandarins and biscuit crumbs to the quark mixture, stir well. Season to taste, add honey if necessary.
- Pour the cream into 4 dessert bowls, decorate with the mandarins and the speculoos.
- Tip: If you like it crispy in the cream, you shouldn`t make crumbs that are too small and only add them shortly before serving.
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