🍰 Russian-style Quark Dessert

Name: Russian-style Quark Dessert
Total time: 30 min
Yield: 4 servings
Ingredients: 1 organic orange; 1 organic lemon; 50 g dried mango (unsweetened); 2 tbsp sultanas; 20 g pistachio kernels (1 heaped tbsp; unsalted); 1 vanilla pod; 1 tbsp yogurt butter (room temperature); 40 g brown cane sugar (2 tbsp); 2 very fresh egg yolks; 750 g low-fat quark; 100 g sour cream; 20 g ground almond kernels (2 tbsp); liquid sweetener (to taste); 500 g seasonal berries (e.g. strawberries, raspberries); 2 kiwis

234 kcal · 30 min · 4 servings

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Ingredients

1 organic orange
1 organic lemon
50 g dried mango (unsweetened)
2 tbsp sultanas
20 g pistachio kernels (1 heaped tbsp; unsalted)
1 vanilla pod
1 tbsp yogurt butter (room temperature)
40 g brown cane sugar (2 tbsp)
2 very fresh egg yolks
750 g low-fat quark
100 g sour cream
20 g ground almond kernels (2 tbsp)
liquid sweetener (to taste)
500 g seasonal berries (e.g. strawberries, raspberries)
2 kiwis

Instructions

1. Rinse the orange and lemon under hot water and pat dry. Finely grate the zest of both fruits. Cut the orange in half and squeeze out the juice. (Use the lemon for another purpose.)
2. Cut the mango pieces into small bits and place them in a bowl with the sultanas. Mix with 4 tablespoons of orange juice and let the mixture infuse.
3. Meanwhile, finely chop the pistachio kernels. Slice the vanilla pod lengthwise and scrape out the seeds with a small, sharp knife.
4. Beat butter and sugar in a mixing bowl with a hand mixer until creamy. Separate the eggs and add the yolks to the mixture (use the whites for another purpose). Continue beating. Add 1 tablespoon of warm water and beat further until the sugar is completely dissolved. Gradually add the quark and mix in.
5. Add the sour cream, orange zest, lemon zest, pistachio kernels, vanilla seeds, almonds, as well as the soaked and drained mango pieces and sultanas to the quark mixture. Stir everything thoroughly and adjust sweetness with sweetener if desired.
6. Thoroughly brush the inside of a new, clean terracotta flower pot (1.4 liter capacity, 12–14 cm diameter) with hot water. Moisten a piece of muslin cloth or a large cloth napkin with water and line the pot with it as smoothly as possible. Fill in the quark mixture. Fold the overhanging cloth ends over the mixture and weigh them down with a weight (e.g., an unopened large tin can).
7. Place a cake cooling rack or draining grid on a sufficiently large, deep plate and set the pot on it. Chill the setup for at least 8 hours (preferably overnight) so that the liquid can drip into the plate.
8. Wash, clean, and halve or quarter the berries if necessary. Set aside about one-third of the berries. Puree the rest with a hand blender and strain the puree through a fine sieve. Adjust the sweetness of the berry puree with sweetener if desired.
9. Peel the kiwis and cut them into small cubes. Mix the kiwi pieces with the reserved berries.
10. Open the cloth and carefully turn out the quark mixture from the pot onto a plate. Carefully remove the cloth or napkin from around it. Arrange the quark dessert on the plate with the fruit pieces and serve with the berry puree.

Nutrition per serving

kcal: 234
Protein: 16 g · Fett/Fat: 8 g · Carbs: 21 g