Coconut curd cream
- 2 EL desiccated coconut
- 500 g Quark (20% fat)
- 100 g Crème fraîche
- 3 EL Coconut liqueur
- 1 EL Lemon juice
- 2-3 EL Sugar
- 2-3 TL Bourbon vanilla sugar
- cake icing, mint and chocolate sticks
20 minutes
easy
- 1.
- Roast coconut flakes in a pan without fat, remove and let cool. Mix the quark, crème fraîche, liqueur, lemon juice, sugar and vanilla sugar with a whisk until creamy. Fold in desiccated coconut
- 2.
- Pour the cream into four dessert glasses. Place the glaze bottle in hot water for about 10 minutes. Spray the glaze onto the cream in a spiral. Decorate with mint and chocolate sticks
1 person approx.:
- 280 kcal
- 1170 kJ
- 17 g protein
- 17 g fat
- 12 g carbohydrates
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