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How to make

Quark Quaking Pudding

Recipe by:

Jean Graham

Panna cotta style desserts using naturally low-fat Quark.
Prep time
15 minutes
Cook time
10 minutes
Difficulty
Easy
Servings
12

Ingredients: 

  • 600ml Graham's Natural Quark
  • 400ml Graham's double cream
  • 400ml Graham's milk
  • 7 bronze gelatine leaves
  • 200g sugar
  • 1 vanilla pod Lemon juice splash

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Instructions: 

Step 1

In a large pan heat milk, cream and vanilla, when it’s near the boil remove from the heat and leave to infuse.

Step 2

Fill a bowl with cold water and leaf by leaf add the gelatine, this softens the gelatine. Remove from the water and squeeze the excess water off.

Step 3

When the milk has cooled slightly stir in the sugar followed by the gelatine, if the gelatine goes in too hot it can affect its setting properties, too cold and it won't melt properly.

Step 4

When the mixture is room temperature, stir in the Quark and lemon juice.

Step 5

Divide the mixture into 12 small moulds, place in the fridge and leave over night to set. They will last for 5 days, but tend to get tougher the longer they’re left.

Step 6

To un-mould, dip the base in a pot of hot water for 20 secs, turn over and shake on to a plate and watch with joy as the little orbs wobble and wobble.

 

Enjoy! 

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