Roll with Sea Buckthorn Quark and Strawberries
Wash the strawberries, cut and simmer in small pan with 3 tablespoons agave syrup covered for 2-3 minutes. Let cool.
Mix the yogurt with strawberry compote, the sea buckthorn juice, 2 tablespoons agave syrup and cream.
Slice 1 handful of lemon balm leaves into strips.
For the rolls, cut and fill with the yogurt curd. Sprinkle with lemon the sliced lemon balm leaves and with 1 teaspoon sea buckthorn juice, and place the other half of the bun it. Garnish with fresh strawberries and lemon balm leaves.