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Cold puddings
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serves 4
prep 15 mins, plus chilling


225g (8oz) Quark cheese or curd cheese
300ml (10fl oz) double cream
2 tbsp caster sugar
2 egg whites
225g (8oz) raspberries
30g (1oz) icing sugar
fresh summer berries, to serve

Prepare Ahead:

You can start this dessert the day before, to allow plenty of time for the mixture to drain.


1 - Put the Quark cheese and cream into a mixing bowl, add the caster sugar, and beat until the mixture is smooth.

2 - Whisk the egg whites until stiff and, using a large metal spoon, fold into the cheese mixture.

3 - Line a sieve with muslin and place over a bowl or saucepan to catch the juices. Spoon the creamed mixture into the sieve and press down with the back of a spoon, making sure there are no air pockets. Fold the muslin over the top and place in the refrigerator overnight.

4 - Blend the raspberries and icing sugar together in a food processor, then sieve to remove the seeds. Open out the muslin and tip the cheese on to a plate. Serve with the raspberry coulis and berries.

Tips: The tiny holes in the muslins allow juicesto drain slowly. Buy them cut from a roll, to the size you need, or in packs already cut, from all good cookshops.


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