Yogurt Cream with Raspberries
Rinse the raspberries, set aside half for garnish, puree the rest well and press through a sieve. Beat the cream until stiff and chill.
Mix the yogurt with the quark and lavender honey until smooth, stir in the cream, add dollops of the raspberry puree and partially fold in. Spoon the marbled cream into glasses, garnish with raspberries and lavender. Serve dusted with powdered sugar.