Coconut Quark with Mango Compote

Ingredients

Serves 4

Mango compote:
1 mango
1 dl water
½ vanilla pod, split
2 tbsp Granulated Hermesetas
1 star aniseed
2 tbsp lemon juice

Coconut quark:
½ coconut
500 g quark (curd cheese)
4 tbsp Granulated Hermesetas

Preparation

Peel mango, cut flesh away from the stone and dice evenly into small cubes.

Scrape off remaining flesh from the stone and put into a saucepan together with the stone. Add water, vanilla pod, Granulated Hermesetas, star aniseed and lemon juice; bring to the boil, cover and simmer over a low heat for 20 minutes.

Rub the purée through a sieve, combine with the mango cubes and leave to cool.

Using a potato peeler, "peel" half the coconut into thin strips. Grate the remaining coconut as finely as possible, and stir into the quark. Add sweetener to taste.

Spoon mango compote onto dessert plates. Use a tablespoon to make and place scoops of the quark mixture on top. Garnish with the coconut strips.

	kJ	kcal	Carbohydrates	Fat
Recipe	2'904	692	53.0 g	20.0 g
Portion	726	173	13.0 g	5.0 g