Summary

Ingredients

• 2 egg (s)
• 120 g cornstarch
• 1 liter milk
• 100 g suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 500 g low-fat quark
• 3 tablespoon lemon juice
• 1 can apricot (s), 450 g drained weight
• 1 tablespoon sugar
• some pistachios, chopped

Print Recipe Pin Recipe

Instructions

1. Separate the eggs. Mix egg yolks and cornstarch with 6-8 tablespoons of cold milk. Bring the rest of the milk to the boil with sugar, salt and vanilla sugar. Pour in the mixed starch and let it boil briefly while stirring. Beat the egg white until stiff, fold into the cream and bring to the boil again briefly. Stir in the quark and 2 tablespoon lemon juice.
2. Fill the quark cream into a loaf pan (20 cm long) rinsed out with cold water and let it cool for several hours (preferably in the refrigerator).
3. Drain the apricots from the can and cut into wedges. Retained some columns for decoration. Puree the remaining apricot wedges with 1 tablespoon lemon juice and sugar in a blender or with the blender. Turn the dessert out onto a platter, sprinkle with chopped pistachios and press down lightly. Cut into slices and serve with apricot pulp and wedges.
4. Also tastes very good with cherries or raspberry pulp. If there are no children eating, the fruit pulp can be refined with fruit spirit. It also looks decorative when the curd cream is turned out of small soufflé molds.