Quark dessert dumplings

Quark dessert dumplings

Executive chef-partner Wolfgang Ban combines German quark cheese with vanilla, Austrian rum, lemon juice and lemon zest. He adds some bloomed gelatin and then folds in whipped cream.

He shapes those into quenelles and rolls them in buttered toasted breadcrumbs flavored with cinnamon, clove and star anise. He dusts them with powdered sugar and plates them with crème Anglaise and a coulis made by puréeing strawberries with Champagne.

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish