Chilled Quark Pudding with Cherry Compote
- For the quark cream
- 6 Gelatin sheet
- 500 grams Cream quark (40% fat)
- 100 grams fine sugar
- 1 organic lemons (juice and zest)
- 1 packet Vanilla sugar
- 250 milliliters cream
- 125 grams Crème fraiche
Soak the gelatin for 5 minutes in cold water. Mix the quark with the sugar, vanilla sugar and lemon juice. Dissolve the gelatin in a pan over low heat. Mix with a little of the quark mixture, then stir into the rest of the quark mixture. Beat the cream until stiff and mix with the cream fraiche, then mix into the quark mixture.
Rinse a bowl. Pour the quark mixture into the bowl, knock once on the table, then cover and chill for about 4 hours.
For the compote, rinse the cherries and remove the stems and pits. Pour the cherry juice in a small pot, then add the sugar, lemon zest and cinnamon and bring to a boil. Mix the cornstarch with a little cold water, then stir into the cherry juice mixture and return to a boil, while stirring. Add the cherries, simmer for 2-4 minutes and leave to cool.
Remove the quark cream from the bowl and serve with the cherry compote.