Sweet Clouds on Peach and Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g mascarpone
- 500 g quark
- 90 g suar
- 2 packs vanilla sugar
- 1 cup whipped cream
- 2 packs cream stabilizer
- 2 large cans peach (s)
- some aroma (Zitrovin)
- 6 tablespoon desiccated coconut
- Chopped pistachios for sprinkling
Print Recipe
Pin Recipe Instructions
- First mix the mascarpone cream with quark, sugar and vanilla sugar SHORTLY with the mixer (not too long, otherwise it will be too runny). Then whip the cream a little in a separate bowl, add the cream setting and continue to beat until it is nice and firm. Now fold this under the cream, put everything in a flat shape, smooth it out and put it in a cool place.
- In the meantime, drain the peaches and puree them together with the coconut flakes in a blender.
- Before serving, the cream and sauce need to be in the refrigerator for 3/4 hour.
- To serve, cover the plates with the sauce and use a large spoon (as with ice cream) to form small balls or clouds of the cream and add to the sauce. Finally, sprinkle with the pistachios and serve.
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