Caramel Quark Pudding with Berries
- For the pudding
- 3 eggs
- 500 grams Quark
- 100 grams powdered sugar
- 1 lemons (zest and juice)
- 75 grams melted butter
- 2 Tbsps Caramel custard powder
- For the berries
- 300 grams Berry cocktail (frozen)
- 2 Tbsps powdered sugar
- 5 centiliters black Currant liqueur
For the pudding: Grease small ramekins with butter and breadcrumbs. Separate the eggs, quark, powdered sugar, lime zest, juice, and egg yolks in a mixing bowl. Add the butter to the quark. Add the caramel pudding powder and mix until smooth. Beat the egg whites until stiff and fold into the pudding. Transfer into the prepared ramekins. Bake in a preheated oven at 175°C (approximately 350°F) for about 25-30 minutes.
For the berries: Thaw the berries and mix with the powdered sugar and currant liqueur. Bring the sugar and water to a boil in a pot. Caramelize. Allow to cool for about 1-2 minutes. Quickly use a spoon to draw caramel stripes on a piece of parchment paper.
To garnish: Toast the almonds until golden brown in a dry, nonstick pan. Garnish the pudding with the almonds. Dust with powdered sugar and decorate with the caramel. Serve with the berries.