Summary

Ingredients

• 80 ml milk
• 2 egg (s)
• 4 tablespoon flour
• 1 pinch (s) salt
• 1 dash oil
• 250 g low-fat quark
• 0.5 ½ lemon (s), the zest it
• 0.5 ½ orange (s), the peel it
• 3 egg yolks
• 45 g suar
• 0.5 ½ vanilla pod (s)
• 2 sheets gelatin
• 200 g cream
• 40 g suar
• 100 ml white wine
• 200 g raspberries, frozen

For decoration:

• mint
• Physalis
• Sugar, for sprinkling

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Instructions

1. Soak the gelatine in cold water.
2. For the quark mixture, distribute the sugar on the cream and the refrigerator-cold egg yolk, make the latter creamy and whip the cream not quite stiff.
3. Wash the orange and lemon and finely grate the peel. Place in a bowl with the quark. Halve the vanilla pod lengthways, scrape out the pulp and add to the quark, mix everything with the creamy egg yolk. Melt the gelatine over a low heat, mix it with a little quark mixture and then add to the remaining mixture. At the very end, carefully fold in the cream. Let the mixture cool in the refrigerator for about an hour.
4. Let the sugar caramelize and deglaze with white wine. Bring to the boil, add the liquid from the frozen raspberries, the scraped vanilla pod and the fruit and simmer. Pass through a sieve and put in a cool place.
5. Whisk the eggs with the milk. Add a pinch of salt and a dash of oil. Gradually stir in the flour until it has a fine-grained consistency. Bake the mixture one after the other in a pan with a little oil to make wafer-thin crepes.
6. Spread out the crepes, spread some quark mixture on top and roll up in cling film. Put in a cool place for at least half an hour, or even better for several hours, so that the mixture is nice and firm. Unpack the cannelloni, sprinkle with sugar and caramelize with a bunsen burner.
7. Serving:
8. Put the raspberry sauce in a mirror on the plate, halve the quark cannelloni and place on top. Decorate with mint and physalis. Good Appetite!