Ingredients
For 6 portions, 2 pint loaf pan
500g
QimiQ Classic, room temperature
100g
Low fat quark [cream cheese]
80g
Sugar
2tbsp
Lemon juice
2tbsp
Coconut liquor
150g
Heavy cream 36 % fat, beaten
200g
Raspberries, frozen
50g
Lady fingers, diced
To decorate
200g
Raspberries
1tbsp
Powdered sugar
2tbsp
Coconut flakes
100g
Heavy cream 36 % fat, beaten
Mint
Preparation
- For the cream, whisk QimiQ Classic smooth. Add the quark, sugar, lemon juice, coconut liquor and mix well. Fold in the whipped cream. Carefully fold in the raspberries and lady fingers.
- Line a loaf tin with plastic film and fill it with the cream. Chill for at least 4 hours, preferably over night.
- Tip onto a platter and peel off the plastic film.
- Put a few raspberries to one side and blend the rest with the powdered 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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