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This sounds like a fantastic recipe, but I need help Americanizing this, so I can try it. The recipe was submitted by a flickr friend from Finland. I wonder if mascarpone cheese would work as a substitute for quark? I’d appreciate any suggestions.
Recipe Submitted by: Rainy-D
Peach & Cream Dessert
This is a favored Home-Ec. recipe, which has been painstakingly translated into English.
(serves around 12 portions)
Ingredients:
12 halves of canned peach (1 big can of peaches will do)
2 cans of maitorahka (quark, skimmed fresh cheese (fromage frais), comes in 200g cans so its 400g needed)
13 or something tablespoons of sugar (it's all the quark that needs the sugar)
4 teaspoons of vanilla sugar (the real vanilla flavored sugar or the commonly used extract flavored thing)
2 teaspoons of lemon juice (can be left out if allergic)
8 leaves of gelatin (don't know how many spoons if using powder, probably best if you use the instructions on the package to make spoonable Jell-O type)
1 deciliter of water
4-5 deciliters of whipping cream (the half a liter package is more convenient and it doesn't affect the taste that much to have either four or five dl)
Instructions:
Take note of how long the gelatin needs to soak if at all.
1. Chop the peach, small enough to easily eat but don't mash it. Add quark and all the flavorings used. Mix them all up.
2. Put the gelatin in water if needed at this point. Heat the small amount of water (don't boil) and squeeze the water out of the gelatin sheets (if using them) and drop them in the hot water one by one.
3. Add two teaspoons of sugar and a teaspoon of vanilla sugar into the cream. Whip the cream and add it to the mix. Add the gelatin water and mix it one last time. Pour into serving bowls or one big container.
Put into the fridge or freezer until it congeals. Serve cooled or at room temperature, it doesn't matter, it still tastes good.
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2 Comments:
Found this info on Quark Cheese for you:
Quark is a fresh cheese (as opposed to aged) that is similar to
ricotta or pureed cottage cheese (quark has no curds). It is
readily available in Europe but practically unknown in the US. It
comes in full fat, low fat, and nonfat varieties. It's a common
ingredient in German cooking and baking, and most German cookbooks
that I've seen in the US that give equivalents say to substitute
cottage cheese, although I think quark is a lot tangier.
Quark is a soft spreadable cheese. It's about the texture of
drained yogurt or sour cream. It tastes somewhat like a combination
of yogurt and sour cream, too, with maybe just a hint of cream
cheese added.
Make Quark Cheese:
Quark
2 quarts whole milk
1 cup buttermilk
double boiler
Combine the milk and buttermilk in a container. Cover and let
stand at room temperature for a day or two. When the milk is ready,
it will thicken and smell a little sour. Set up the double boiler
and place on the heat. Once the water below is simmering, pour
the milk into the top. In a few minutes, the milk will begin to
shrink from the edges of the pan and the surface will start to look
somewhat solid. After about 5 minutes stick a knife into the center
of the quark. If the knife comes out clean, it is ready. The
liquid around the quark will be clear. Remove from the heat and
let cool. When it is cool, strain through a fine sieve or cloth
lined colander. The liquid which drains out should be clear. If
it is cloudy, the quark did not cook long enough and it should be
heated longer. If the quark looks a little grainy and is a slightly
yellowish color, it has been cook too long. Quark will last several
days in the refrigerator.
Thank you so much for the research! I really this mascarpone cheese would work as a substitute, but it is very cool to have a recipe to make your own Quark.
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