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Vanilla-whipped Ringwould quark with strawberries and mandarin oil

What is quark I hear you say? Quark is soft, fresh cheese, that has a similar creamy texture to sour cream and a mild tangy taste. Originating in Europe (the name essentially means “curd”), quark is a versatile creamy cheese, useful in everything from cake recipes to dips and low-fat spreads.

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Vanilla-whipped Ringwould quark with strawberries and mandarin oil

Ingredients

Serves 6-8

500 grams Ringwould quark
250ml cream
2 leaves gelatin (titanium)
1 vanilla bean
75 grams icing sugar

To garnish

1 punnet strawberries
shortbread biscuits (crushed)
mandarin oil

Beat the cream to light peaks and put in refrigerator while you prepare the other ingredients. Soak gelatin leaves in cold water for five minutes. Drain and squeeze excess water off. Place in a small saucepan and heat over low heat until melted, keep warm. Scrape the vanilla pod into the quark, add sifted icing sugar. Beat in a mixer for 30 seconds. Carefully fold whipped cream through beaten quark, then pour or spoon quark into serving dishes or glasses. Refrigerate for at least 4 hours. When ready to serve, hull strawberries and place on top of whipped quark, drizzle with a little mandarin oil and crumble over crushed shortbread.

Recipe courtesy of Chef/Owner of Must Winebar, Russell Blaikie
Produce supplied by Augusta Saunders from Ringwould Dairy, Redmond

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