Westphalian Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g cherry (s) (sour cherries)
- 100 g suar
- 3 slices pumpernickel
- 50 g merinue
- 75 g hazelnuts
- 1 lemon (s), untreated
- 250 g quark, (20%)
- 250 g whipped cream
- 1 tablespoon vanilla sugar
- 3 tablespoon chocolate flakes
Print Recipe
Pin Recipe Instructions
- Wash the sour cherries, pluck them, remove the stones and mix with half of the sugar. Toast the pumpernickel, chop finely after cooling. Finely crumble the meringue tarts and roughly chop the nuts.
- Wash the lemon, dry it, rub off the peel from one half and squeeze out the juice. Mix the quark with the lemon zest, lemon juice and remaining sugar. Whip the cream with vanilla sugar until stiff and fold into the cream.
- Put the quark cream, sour cherries, pumpernickel, meringue crumbs and nuts in layers in a high bowl (preferably transparent and made of glass) and cover in the refrigerator for at least 5 hours. Sprinkle with grated chocolate before serving.
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