Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramelized nuts
Shortcrust pastry crumble
Quark cream
How it's done
Caramelized nuts
Boil the sugar and water in a wide stainless steel pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Mix in the nuts, pour in the cream, return the pan to the hob, reduce the liquid slightly over a low heat. Transfer the nuts to a bowl, leave to cool.
Shortcrust pastry crumble
Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool.
Quark cream
Combine the quark with the whipped cream, vanilla sugar and sugar. Layer the quark cream, nuts and shortcrust pastry crumble in bowls or glasses, top with the crumble.
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