A quick dessert that comes across like an exclusive dish – farmer Veronika Röll knows how to do that. The farm café operator shows us her refreshing summer dessert. “It goes fast as lightning,” she promises. And works with all other fruits.
- 400g strawberries
- 500g low-fat quark
- 100g sugar
- 1 cup of cream
- lemon zest
Wash strawberries, drain and remove the stalk. Then cut the fruit into small pieces. Put some strawberries aside for decoration.
Whip the cream until stiff and fold into the quark mixture. Add sugar and lemon zest and stir until smooth.
Arrange strawberries in the glass and fill in the curd mixture with a piping bag. Garnish with remaining strawberries and rosemary sprig and serve.