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
Caramel sauce
Cream
To decorate
Utensils
4 glasses, each approx. 200 ml
How it's done
Caramel sauce
Pour the cream into a pan, bring to the boil. Reduce the heat, add the caramels, melt while stirring, allow to cool slightly.
Cream
Put quark and caramel sauce in a bowl, and mix. Whisk in the clementine zest and juice. Dissolve the gelatine in hot water, mix together with 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Using a rubber spatula, carefully fold in the whipped cream. Divide the cream among the glasses, chill for about 1 hr.
To decorate
Arrange clementine segments and caramel on the cream.
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