Semla Quark - Laskiaisrahka
I know Shrove Tuesday is way past and the Lent has begun, but I still have to write this recipe. (I'm not actually doing any Lent abstinence.) This is such a simple recipe but as it hadn't occurred to me before, I have decided to post it as it might be a lucky surprise for other semla+quark lovers too! You can get the semla taste so easily to your regular, almost-healthy quark pudding. How convenient to combine the flavours of Shrovetide to an Easter ingredient (unless you are fasting the orthodox way, in which case quark is forbidden during this period. I think. ). Just add cardamom (the essential taste in Nordic sweet buns) and almond extract to bring the ultimate semla taste!
Soft and creamy protein-rich pudding with the flavours of Shrovetide and ingredient of Easter.
Ingredients:
- 250 g fatfree quark (silky type)
- 30-60 g (2-4 Tbsp) heavy cream (according to taste)
- 2 tsp sugar (or according to taste)
- 1/2 tsp ground cardamom
- a drop of almond extract
- (To decorate: raspberries and almond flakes; optional)
Instructions:
- Whip the cream.
- Stir the kvarg even and fold it to the whipped cream alongside with sugar, cardamom and almond extract.
- Optional: Decorate with raspberries and almond flakes and serve.
Ihana rahkajälkiruoka, jossa yhdistyvät laskiainen ja pääsiäinen.
Ainekset:
- 250 g rasvatonta rahkaa
- 30-60 g (2-4 rkl) kuohukermaa
- 2 tl sokeria (tai maun mukaan)
- 1/2 tl rouhittua/jauhettua kardemummaa
- tippa manteliuutetta
- (Koristeluun: vadelmia ja mantelilastuja halutessasi)
Valmistusohjeet:
- Vatkaa kerma vaahdoksi.
- Sekoita rahka tasaiseksi ja lisää siihen vatkattu kerma, sokeri, kardemumma ja manteliuute.
- Koristele vadelmin ja mantelilastuin halutessasi.
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