Berry curd with caramelised cashew

Berry curd with caramelised cashew

Ingredients

  • 40 g cashew kernels, roasted, unsalted
  • 40 g sugar
  • 240 g plain quark, low-fat
  • 160 g yoghurt, 10 % fat
  • 30 g sugar
  • 1 packet vanilla sugar
  • rind and juice of one lemon
  • 200 g mixed berries (fresh or deep-frozen)

Preparation:


1. Chop the cashew kernels coarsely and dissolve sugar in a (non-stick) pan. Add the cashew kernels to the pan and allow to caramelise. Then spread onto baking paper and leave to cool. Once cooled, chop finely.



2. Stir the quark, yoghurt, sugar, vanilla sugar, lemon rind and lemon juice to a creamy consistency.



3. Fold in the berries.



4. Spoon the prepared junket into glasses and sprinkle with caramelised cashew.

 


 

Nutritions

  • Carbs
  • 36 g
  • 13 %
  • Fats
  • 9 g
  • 13 %
  • Protein
  • 12 g
  • 24 %
  • Kcal
  • 280
  • 14 %
  • Sat. fat
  • 4 g
  • 20 %

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