If necessary, wash and dry the mint leaves and chop them very finely. Set aside 4 leaves or shoot tips as decoration. Stir the quark and yoghurt until smooth, sweeten to taste and leave to steep with the chopped mint for a few hours, or even better overnight.
Now whip the cream until stiff and fold in. Divide the cream into 4-6 bowls or glasses and decorate with mint leaves, strawberries and / or chocolate as desired.
The amount results in either 4 normal dessert portions (or even summer afternoon snacks) or 6 smaller, menu-compatible portions.
Ingredients
Print Recipe
Pin Recipe