Quark Blancmange with Strawberry Compote

Recipe from What's For Lunch, Honey?  

For the Quark Blancmange

250g plain quark
350g heavy cream
2 vanilla beans
75g fine sugar
3 gelatin leaves

For the Strawberry Compote

300g strawberries, hulled and halved
2 tablespoons icing sugar, sifted
1 teaspoon balsamic vinegar


  1. Soften the gelatin in ice water for approx. 5 minutes. In the meantime whisk heavy cream, vanilla and sugar until sot peaks form.

  2. Squeeze access water out of the gelatin and place in a saucepan. Remove approx. 2-3 tablespoons of the whipped cream and over a very low heat stir the mixture until the gelatin has dissolved.

  3. Pour the gelatin mixture into a clean bowl, then add about 1 cup of the whipped cream and whip further to temper the gelatin. Now fold in the rest of the cream. Without tempering the gelatin with part of the cream first will cause the gelatin to set quickly and create chunks in your cream mixture.

  4. Now gently fold in the quark into the cream. Divide the mixture into 6 small dessert glasses or one large bowl. Place in the refrigerator and allow to set – approx 4-6 hours. If you are using individual glasses fill only 3/4 full.

  5. Combine strawberries and about 1 tablespoon icing sugar and balsamic vinegar in a saucepan and allow to cook at medium heat, stirring occasionally. After 8 to 10 minutes the compote should have thickened and be pulpy. Remove from heat and allow to cool.

  6. Serve blancmange with strawberry compote. If using individual dessert glasses pour the compote into the glasses, otherwise portion the blancmange into individual bowls or plates and spoon the compote over the top.