Chocolate and cherry quark cream with almond topping
Ingredients for 4 servings
| 500 g | low-fat quark |
| 2 tsp. | cocoa powder (e.g. baking cocoa) |
| 3 – 4 tsp. | agave syrup |
| 100 ml | (whipped) cream |
| 1 packet | vanilla sugar |
| 1 jar (about 250 g) | cherry jam (with as little sugar as possible) |
| Topping: | |
| 50 g | peeled almonds |
| 20 g | whole cane sugar |
| 40 g (about 4 tsp.) | grated dark chocolate |
| 1 – 2 tsp. | WurzelKraft/AlkaLife |
Preparation
Put the quark in a bowl and fold the whipped cream in. Add the cocoa powder, agave syrup and vanilla sugar and stir. Arrange the mixture on a plate and cover it with jam. Chop the almonds. Now put the sugar in a pan without fat and caramelise over a medium heat. Add the almonds and remove the pan from the heat. Sprinkle the cooled almonds on the dessert. Finally, flavour with WurzelKraft/AlkaLife and chocolate shavings.
If there is anything left over, it can be kept in a screw cap jar.