QUARK FOR DESSERT ANYONE?

So let’s get this straight. A quark is an elementary particle and a fundamental constituent of matter. Very scientific. It is also a fabulously creamy, yoghurt-like dairy product that’s good to eat. Of course it’s the latter kind you need for a dessert.

This Quark and Ricotta Cream is denser than a panna cotta, richer than a bavarois and nothing like a caramel cream. It is delicious though and easy to make. It can be prepared the day before, making it perfect for a busy cooking schedule.

I’ve served it here with caramel wafers, cherries preserved in a light brandy syrup and roasted hazelnuts. It would go well with many combinations of fruits, seasonal or preserved, with a sweet sauce and nuts. A drizzle of flavoursome honey would be nice too. You don’t have to be scientific about it but try experimenting to create your own favourite combination.

Caren

 

QUARK AND RICOTTA CREAMS WITH CARAMEL WAFERS

Serves 8-10

365     gm quark
300     gm ricotta
250     ml thickened cream
100     gm caster sugar
30       ml lime juice or more to taste
7         gm gold gelatine leaves (about 3.5 leaves) or more leaves if you prefer a firmer set
           Vegetable or almond oil

Lightly oil 8-10 x 150ml capacity dariole moulds or one serving dish if you prefer a more casual presentation.

Blend the quark, ricotta, cream, sugar and juice in a processor until very smooth.

Soak the gelatine leaves in cold water for 5 minutes. Drain the water and then squeeze the leaves to remove excess water.

Place the gelatine leaves and about ½ cup of the quark mixture into a small saucepan and heat gently, stirring to dissolve the gelatine. Allow to cool for a few minutes and then pour it back into the processor and blend again until well combined.

Spoon the mixture into dariole moulds for individual portions or into the serving dish. Set in the fridge for at least 3 hours.

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Caramel Wafers

2         teaspoons honey
100     gm unsalted butter, cubed
150     gm demerara sugar
125     gm egg whites (about 4 egg whites), lightly beaten
65       gm Revenge Gluten-Free Plain Flour Mix (see below)
¼        teaspoon salt
           Icing sugar                                                                                                 

Combine the honey, butter and sugar in a saucepan and stir over medium heat until the sugar has mostly dissolved. It should have the appearance of buttery caramel. Cool completely.

Whisk the egg whites into the mix and then the flour and salt. Refrigerate the mix for an hour.

Heat the oven to 180°C.

Line a few baking trays with baking paper or silicon baking mats. Spoon the mixture into a piping bag and pipe your wafers into round, langue de chat, or irregular designs. Keep in mind that the outside will cook faster than the inner part of the shape so make sure your wafers are not too large.

Please note that you will have more mix than you need for the 8-10 portions but this gives you the chance to practise the piping and/or make many wafers which will keep for a day or two. They’re very moreish and you’ll be tempted to eat some as you take the batches out of the oven.

Bake the wafers for about 5-8 minutes but timing will depend upon the size and shape so keep an eye on them. Cool on a rack.  Keep in an airtight container. Dust with icing sugar when ready to serve.

 To serve: Remove the creams from the fridge and run a small spatula around the inside of each mould to loosen the cream. Invert into a bowl and top with a caramel wafer. If using the one serving dish scoop out large spoonfuls into individual bowls and top with the wafer

Serve with a fruit if desired - fresh berries and a berry sauce, sliced figs or brandied cherries with their liquor would all go well. Add some crushed, roasted nuts for a bit of crunch and you’ll have a lovely dessert for a special occasion.

 

REVENGE GLUTEN-FREE PLAIN FLOUR MIX          

450      gm fine white rice flour                    
150      gm fine brown rice flour                  
160      gm tapioca flour                             
260      gm potato starch (not flour)  

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