Cold cherry bowl with curd cheese

For 4 people
  • 4 slices toasted bread
  • 1 untreated lemon
  • 3 EL flour
  • 200 g Lean quark
  • 4 EL Sugar
  • 1 packet vanillin sugar
  • 2 egg yolk
  • 500 g Cherries
  • 200 ml Cherry nectar
  • 1 cinnamon stick
  • 1 package Custard powder' Vanilla flavor '
  • 2 EL Oil
  • Icing sugar
45 minutes
Debark the toast and dice finely. Wash the lemon, pat dry, finely grate the peel, squeeze out the juice. Knead the toasted bread, flour, quark, half of the lemon juice and zest, 1 tablespoon of sugar, vanilla sugar and egg yolk to form a dough. Cover and chill for about 30 minutes. In the meantime, wash, clean and stone the cherries. 800 ml of waterand 200 ml of cherry nectar with cinnamon stick, the rest of the lemon zest and juice and 2 tablespoons of sugar. Add cherries and cook for about 5 minutes. Mix the pudding powder with 1 tablespoon of sugar and 4 tablespoons of water and add to the cherry soup while stirring. Cook for 1 minute. Remove the cinnamon stick. Let the cherry soup cool down. Heat oil in a pan. Shape the quark dough into approx. 12 knobs with 2 tablespoons. Fry the cams in the oil on both sides for about 5 minutes until golden brown. Serve the cold cherry bowl in deep plates with the warm curd cheese. Dust with powdered sugar
Waiting time approx. 1 hour
1 person approx .:
  • 430 kcal
  • 1800 kJ
  • 13 g protein
  • 10 g fat
  • 70 g carbohydrates


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