Quick Lemon Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g quark, creamy, full-fat
- 1 lemon (s), the grated zest and the juice from it
- 2 packs vanilla sugar
- 1 egg yolk
- 0.5 ½ bunch lemon balm, only the plucked leaves
Print Recipe
Pin Recipe Instructions
- Mix the quark with the egg yolk and the vanilla sugar (you can alternatively use 2 tablespoons of homemade vanilla sugar) until creamy. Stir in most of the lemon zest and lemon juice. Finally, mix the lemon balm leaves into the curd mixture with a hand blender, so that a homogeneous light green cream is created. Now fill into ice cream cups or beautiful glasses and let them cool in the refrigerator.
- Just before serving, garnish with the rest of the lemon peel and a lemon balm leaf.
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