Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 7 sheets gelatine, white
- 1 can pineapple, sliced
- 120 g suar
- 6 tablespoon pineapple juice, from the can
- 2 lemon (s)
- 500 g cream quark
- 150 g crème fraîche
- 200 ml whipped cream
- 1 tablespoon vanilla sugar
- some water, cold
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water and then heat and dissolve in a saucepan. Drain the pineapple slices and cut into small pieces. Beat a thick cream with the sugar and pineapple juice and stir in the dissolved gelatine.
- Wash the lemons with hot water, dry them and rub the peel into the cream. Stir half of the pineapple pieces into the cream.
- Stir the cream quark and crème fraîche until smooth and also mix into the cream.
- Whip the cream with vanilla sugar until stiff and stir in as soon as the cream begins to set. Leave to set in the refrigerator for 3 hours.
- Before serving, decorate the cream with the remaining pineapple pieces.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below