Quark cream with gingerbread crumble

Quark cream with gingerbread crumble

Total: 25 Min. | Active: 25 Min.
vegetarian
Nutritional value / people: 358 kcal
, Fat: 22 g
, Carbohydrate: 33 g
, Protein: 12 g

Ingredients

4 people

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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

Crumble topping

40 g zwieback, roughly crumbled
3 tbsp shelled ground almonds
2 tbsp sugar
1 tsp gingerbread spice

Raspberries

250 g frozen raspberries, defrosted
2 tbsp maple syrup
½ tsp gingerbread spice

Quark cream

250 g low-fat quark
3 tbsp maple syrup
2 dl full cream, beaten until stiff
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How it's done

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Crumble topping

In a frying pan, toast the rusks, almonds, sugar and gingerbread spice over a medium heat for approx. 5 mins., stirring occasionally. Leave the crumble to cool.

Raspberries

Mix the raspberries, maple syrup and gingerbread spice.

Quark cream

Combine the quark and maple syrup, fold in the whipped cream. Layer the quark cream and raspberries alternately in small bowls, add the crumble topping.

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