Blueberry layer cup with Lemoncurd

Name: Blueberry layer cup with Lemoncurd
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 TABLESPOONS flaked almonds; 250 g Blueberries; 6 TABLESPOONS Sugar; 1 Organic Lemon; 500 g Edible quark (20 %); 1 pck. Vanilla sugar; 200 g Whipped cream; 200 g Lemoncurd (glass); 2 Jelly lemons to decorate

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 TABLESPOONS flaked almonds
250 g Blueberries
6 TABLESPOONS Sugar
1 Organic Lemon
500 g Edible quark (20 %)
1 pck. Vanilla sugar
200 g Whipped cream
200 g Lemoncurd (glass)
2 Jelly lemons to decorate

Directions

1
Roast the almonds in a pan without fat until golden brown. Remove. Sort and wash the berries. Bring to the boil with 1 tbsp. sugar in a small pot and simmer for about 5 minutes. Remove berries from the heat and let them cool down.
2
In the meantime, wash the lemon hot and finely grate the peel. Squeeze 1 half. Mix quark, 5 tablespoons sugar, vanilla sugar, lemon peel and juice with the whisks of the mixer for about 2 minutes until smooth. Whip cream until stiff and fold in 2 portions. Stir Lemoncurd until smooth.
3
Layer the quark cream alternately with lemon curd and the blueberries in six glasses (each containing approx. 180 ml). Cut jelly lemons into slices. Decorate desserts with almonds and jelly lemons.