Summary

Ingredients

• 500 ml milk
• 100 g semolina
• 90 g suar
• 1 packet vanilla sugar
• 1 vanilla pod (s)
• 0.5 teaspoon ½ lemon peel
• 2 egg yolks
• 2 egg whites
• 1 pinch (s) salt
• 250 g low-fat quark

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Instructions

1. Halve the vanilla pod crosswise, scrape out the pulp and set aside.
2. Remove some of the milk and whisk with the egg yolks. Bring the rest of the milk with the semolina, sugar, vanilla sugar, lemon zest, vanilla pulp and pod to the boil. Immediately reduce the heat and simmer for about 4 minutes until the semolina is swollen.
3. Add the egg yolk milk while stirring constantly, bring to the boil briefly and simmer again for a few minutes until a thick paste forms.
4. Let the semolina cool down a bit and add the low-fat quark.
5. Beat the egg whites with the salt until stiff and fold carefully into the mixture. Rinse small molds of at least 300 ml each with cold water, carefully distribute the mixture into the molds and leave to set in the refrigerator for at least 3 hours.
6. Run a knife along the edge of the molds and carefully tip the Köpfli onto a plate. Serve with fresh fruit or compote.