for 4 person

Caramelized nuts

100 g	sugar
3 tbsp	water
100 g	walnut kernel, coarsely chopped
50 g	hazelnut, coarsely chopped
1 ½ dl	cream

Shortcrust pastry crumble

60 g	white flour
2 pinch	sea salt
20 g	sugar
1	organic lemon, use only half of grated zest
40 g	butter, cold, cut into pieces

Quark cream

250 g	half-fat quark
1 dl	cream, whipped until stiff
1 tsp	vanilla sugar
1 tbsp	sugar

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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