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🍰 Danish Quark Dessert with Pumpernickel and Strawberries

367 kcal · 30 min · 4 servings

Ingredients

• 2 sheets red gelatin
• 150 ml strawberry juice
• 4 sheets white gelatin
• 400 g skimmed quark
• 100 g plain yogurt
• 2 tbsp lemon juice
• 1 vanilla pod (seeds)
• 4 tbsp liquid honey
• 150 ml whipping cream
• 400 g strawberries
• 3 tbsp powdered sugar
• 3 slices pumpernickel

Instructions

1. 1. Place the gelatin in a bowl of cold water and let it bloom.
2. 2. Slightly warm the juice in a small pot.
3. 3. Squeeze the soaked gelatin well.
4. 4. Dissolve the gelatin in the warm juice.
5. 5. Line a mold with cling film.
6. 6. Pour the gelatin mixture into the prepared mold.
7. 7. Let the mixture set in the refrigerator.
8. 8. Remove the set gelatin from the mold.
9. 9. Set the gelatin aside.
10. 10. Place the gelatin for the cream in cold water.
11. 11. Mix the quark with the yogurt.
12. 12. Add the lemon juice to the quark mixture.
13. 13. Add the vanilla seeds to the quark mixture.
14. 14. Add the honey to the quark mixture.
15. 15. Stir the quark mixture well.
16. 16. Melt the dripping wet gelatin in a pot over low heat.
17. 17. Set aside 3 tablespoons of the quark mixture.
18. 18. Stir the melted gelatin into the 3 tablespoons of quark.
19. 19. Mix this amount with the remaining quark.
20. 20. Whip the cream until stiff.
21. 21. Gently fold the whipped cream into the quark mixture.
22. 22. Wash the strawberries.
23. 23. Remove the stems from the strawberries.
24. 24. Chop the strawberries finely.
25. 25. Puree the strawberries with the powdered sugar.
26. 26. Take a tall glass container.
27. 27. Spread one third of the cream into the tall glass container.
28. 28. Carefully distribute the strawberry puree on top of the cream.
29. 29. Cover the puree with another third of the cream.
30. 30. Crumble the pumpernickel bread.
31. 31. Distribute the bread crumbs on top of the cream.
32. 32. Cover everything with the remaining cream.
33. 33. Portion the prepared gelatin.
34. 34. Place the gelatin portions on top of the dessert.
35. 35. Refrigerate the dessert for 3 hours.

Nutrition per serving

• kcal: 367
• Protein: 20 g · Fett/Fat: 14 g · Carbs: 38 g