Vanilla Cream with Blackberry Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g cream quark
- 0.5 ½ sheet white gelatin
- 1 egg (s)
- 25 g suar
- 0.5 ½ vanilla pod (s), the pulp
- 100 ml whipped cream
- 250 g blackberries, thawed frozen
- 50 g powdered suar
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Put the quark in a kitchen towel and squeeze it out. Soak gelatine in cold water. Separate egg, egg yolk and sugar with vanilla pulp over a hot water bath with a hand mixer to form a cream, squeeze out the gelatine and dissolve it, chill the cream. Whip the cream and egg white separately until stiff.
- Mix the cooled cream with quark until smooth and carefully fold in the whipped cream and egg whites one after the other. Fill the cream into portion molds and chill for at least 2 hours.
- Puree half of the blackberries with powdered sugar, strain through a sieve, season with lemon juice. Turn the cream out onto a plate, serve with the remaining blackberries and sauce.
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