Mint Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g raspberries, fresh or frozen
- some mint
- 2 tablespoons granulated sugar
- 400 g quark, possibly low-fat quark
- 2 tablespoon sugar
- 1 packet vanilla sugar
- 0.5 ½ lemon (s), including the juice
- 8 tablespoon syrup, mint
- 100 g whipped cream, or cremefine
- 1 pack cream stabilizer
Print Recipe
Pin Recipe Instructions
- Pick fresh raspberries, allow frozen fruits to thaw. Wash the mint and pluck the leaves from the stems and finely chop except for something to garnish. Mix the granulated sugar with the chopped mint and let it steep for a moment.
- Mix the quark, sugar, vanilla sugar, lemon juice and 4 tablespoons of mint syrup. Beat the cream with the hand mixer until stiff. Let the cream stiffener trickle in shortly before the end. Fold the cream into the quark. Layer the cream and 4 tablespoons of mint syrup in 4 glasses. Spread the raspberries and mint sugar on top. Decorate with mint leaves.
- Comment:
- Great look! The eye catcher! One serving (prepared with cream and quark) has about 330 kcal, 14g fat, 14g protein and 37g carbohydrates.
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