DistributorsDesserts · CRESPO KITCHEN
Mango, pear and quark cups with nuts
Layers of fresh fruit and yogurt-quark cream topped with toasted seeds and walnuts.
20 min approx.2 servingsFresh mango
Photo: ClausIngredients
- 1 ripe mango
- 1 nashi pear
- 130 g low-fat quark
- 125 g plain yogurt
- Zest of 2 washed lemons
- 4 tablespoons lemon juice, divided
- 40 ml rose liqueur
- 2 teaspoons raw sugar
- 8 g vanilla sugar
- 2 tablespoons shelled sunflower seeds
- 1 tablespoon walnuts
- 2 pinches cinnamon sugar
Method
- Whisk quark, yogurt, zest, 2 tablespoons lemon juice, liqueur and both sugars until smooth.
- Peel and dice mango and pear; toss with the remaining lemon juice.
- Toast seeds and walnuts in a dry skillet, stirring, then cool.
- Layer cream and fruit in two glasses. Finish with nuts, seeds and a pinch of cinnamon sugar on each.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Koch-Wiki contributors
Adaptation and translation under CC BY-SA 3.0