Savory Ice Cream with Herbs and Spicy Crackers
Ingredients
- For the ice cream
- 500 grams Quark
- ½ lemon
- 2 egg whites
- 200 grams Whipped cream
- 1 pinch salt
- 6 Mini pastry cups (finished product)
- 1 handful Fresh herbs (as desired)
- For the crackers
- 150 grams Pastry flour
- 75 grams butter
- 1 egg yolk
- 1 Tbsp Whipped cream
- 1 generous pinch salt
- Sea salt
- freshly ground peppers
- chili peppers (dried, crushed)
Preparation steps
For the ice cream, stir quark and lemon juice until smooth and beat egg whites and salt until stiff. Beat cream until stiff and fold cream, egg whites and quark mixture together.
Pour into a shallow dish and freeze for at least 4-5 hours and stir with a fork every 30 minutes during first 3 hours. Or process in an ice cream machine, according to manufacturer's directions.
For the crackers, mix flour, butter, egg yolks, cream and a pinch of salt into a smooth dough and roll out on a floured surface. Sprinkle sea salt, crushed chiles and pepper over dough sheet and carefully press spices into place and cut out rabbit shapes with a cookie cutter.
Place crackers some distance apart on baking sheet lined with parchment paper and bake in preheated oven at 200°C (approximately 400°F) for about 12 minutes. Let cool on baking sheet.
Use an ice cream scoop and shape quark ice cream into balls. Place ice cream ball and herbs in each pastry shell. Press a rabbit cracker into top of each ball of ice cream, so that it stands upright. Garnish with freshly ground pepper and serve immediately.
