Plum Curd
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g plums or plums, possibly more
- 125 ml water
- 2 tablespoon sugar
- 250 g quark (50% fat)
- 3 tablespoon powdered sugar
- 3 tablespoon cornstarch
- some lemon juice
- some lemon peel, untreated, grated
- possibly water
- 1 pinch (s) salt
- possibly chocolate chips for decorating
- possibly butter biscuit (s)
- possibly nuts
Print Recipe
Pin Recipe Instructions
- Wash, clean and stone the plums. Simmer with the water and sugar for about 20 minutes and then let cool down completely, preferably overnight.
- Drain the plums and collect the juice. Pour the juice up to 150 ml with water if necessary. Hold back a little, about 1 tablespoon per glass.
- Mix the juice, sugar, salt, lemon juice and lemon zest with the starch well. Add the quark and whip until creamy.
- First put some quark in a glass, then layer plums, then again quark and so on. Finish with a layer of curd. Pour the remaining juice on the quark. Marble carefully with a fork and decorate with chocolate chips.
- Tip: If you want something crispy with you, you can layer crumbled shortbread biscuits, ladyfingers or meringue. In autumn, coarsely chopped nuts also go well with it.
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