for 4 person

Caramel sauce

1 dl	full cream
120 g	soft caramels, coarsely chopped

Cream

250 g	half-fat quark
1	clementine, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
1 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
1 tbsp	water, boiling
1 dl	full cream, beaten until stiff

To decorate

1	clementine, in slices
30 g	soft caramels, coarsely chopped

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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