Recipe with honey

Spring blossom honey quark cream with pear

The delicately creamy, mild spring blossom honey gives the quark cream a gentle sweetness that goes well with the ripe autumn pear.

⏱ Prep 15 min · 4 servings

Ingredients

• 500 g low-fat quark
• 150 g cream
• 3 tbsp spring blossom honey
• 2 ripe pears
• 1 tsp lemon juice
• 50 g chopped hazelnuts
• 1 pinch of ground vanilla

Method

1. Whip the cream until stiff and set aside.
2. Stir the quark with the spring blossom honey and vanilla until smooth.
3. Carefully fold the whipped cream into the quark.
4. Core the pears, dice small and mix with lemon juice.
5. Toast the hazelnuts in a dry pan without fat until golden brown and leave to cool.
6. Layer the quark cream and pear cubes alternately in glasses.
7. Sprinkle with toasted hazelnuts and serve chilled.

Nutrition per serving (approx.): 310 kcal · Fat 18 g · Carbohydrates 21 g · Protein 18 g

Tip: Leave the cream to infuse for an hour and it becomes even creamier.

Honey used: View spring blossom honey in the shop →

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