Yogurt Ice Cream with Wild Berries
Pick over the raspberries and blackberries. Rinse currants and pick the red currants from the stems. Puree half of the fruits and pass through a fine sieve.
Mix remaining berries and currants with 1 tablespoon sugar and refrigerate. Mix remaining sugar with lemon juice and yogurt.
Beat ½ liter (approximately 2 cups) cream until stiff and fold with half of berry puree into the quark. Place the mixture in a ring-shaped mold and freeze for about 4 hours. During the first 2 hours, stir every 30 minutes.
Dip the ring briefly in boiling water and then unmold on a large plate. Put the berries in the center. Drizzle the remaining puree over the rim. Beat remaining cream until stiff, place in a piping bag and garnish the ring with the cream. Sprinkle the pistachios on top.