Ingredients
For 6 portions, 1 litre loaf tin
500g
QimiQ Classic, unchilled
100g
Low fat quark [cream cheese]
80g
Sugar
2tbsp
Lemon juice
2tbsp
Coconut liqueur
150g
Cream 36 % fat, whipped
200g
Raspberries, frozen
50g
Ladyfingers, diced
To decorate
200g
Raspberries
1tbsp
Powdered sugar
2tbsp
Coconut flakes
100g
Cream 36 % fat, whipped
Mint
Preparation
- For the cream, whisk QimiQ Classic smooth. Add the quark, sugar, lemon juice, coconut liqueur and mix well. Fold in the whipped cream. Carefully fold in the raspberries and lady fingers.
- Line a loaf tin with cling film and fill it with the cream. Chill for at least 4 hours, preferably over night.
- Tip onto a platter and peel off the cling film.
- Put a few raspberries to one side and blend the rest with the icing sugar. Strain through a sieve.
- To serve, sprinkle with coconut flakes and decorate with cream rosettes, whole raspberries and mint leaves. Cut into slices and arrange on dessert plates drizzled with raspberry sauce.
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