Recipe: Snow flurries
INGREDIENTS 8 servings
200 g meringue drops
130 g low-fat quark
120 g natural yogurt
3 tablespoons of tonka sugar
4 tbsp brown sugar
some lemon zest
4 tsp lemon juice
400 g cream
600 g raspberries (frozen)
Prepare a glass bowl. Place the meringue drops in a freezer bag and break into small pieces using a corrugated pin. Mix low-fat quark, natural yogurt, tonka sugar, sugar, lemon zest and lemon juice in a small bowl until smooth.
Beat the cream in a separate bowl until stiff and fold into the curd-yoghurt mixture. Cover the bottom of the glass bowl with half of the meringue pieces, top with half of the frozen raspberries, spread half of the cream on top and smooth it out.
Spread the remaining meringue pieces on top (leave a few), add the remaining raspberries (leave a few) on top and finish with the cream. For decoration, spread a few pieces of meringue and some frozen raspberries on the dessert. Decorate with fresh grated tonka beans. Let the dessert sit in the fridge for 3 hours and serve chilled.
200 g meringue drops
130 g low-fat quark
120 g natural yogurt
3 tablespoons of tonka sugar
4 tbsp brown sugar
some lemon zest
4 tsp lemon juice
400 g cream
600 g raspberries (frozen)
Prepare a glass bowl. Place the meringue drops in a freezer bag and break into small pieces using a corrugated pin. Mix low-fat quark, natural yogurt, tonka sugar, sugar, lemon zest and lemon juice in a small bowl until smooth.
Beat the cream in a separate bowl until stiff and fold into the curd-yoghurt mixture. Cover the bottom of the glass bowl with half of the meringue pieces, top with half of the frozen raspberries, spread half of the cream on top and smooth it out.
Spread the remaining meringue pieces on top (leave a few), add the remaining raspberries (leave a few) on top and finish with the cream. For decoration, spread a few pieces of meringue and some frozen raspberries on the dessert. Decorate with fresh grated tonka beans. Let the dessert sit in the fridge for 3 hours and serve chilled.
