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

Facebook

The Land

From Paddock To Plate Agricultural Education ————————————————————- An important read in the The Land this week. As the young farmers themselves have pointed out, early education regarding many aspects of farming, food & fibre is essential to gaining inspiration and confidence to find their path in the Ag Industry. Now is the best time to provide our next generation of young agricultural leaders with Food Production & careers education through our From Paddock To Plate Schools Program! Visit our website http://www.frompaddocktoplate.com.au to sign up your school today! #frompaddocktoplate #feedyourmind #youngfarmers #schoolsprogram #agriculturaleducation

5 hours ago

Twitter
  • No Tweets Available
Instagram