Recipe of the day is this delicious Quaking Quark Pudding which is similar to pana cotta but so much better. The Lake District Dairy Co. Quark just gives this little pudding a tasty edge!
Using The Lake District Dairy Co. Quark instead of double cream in this recipe means 43% fewer calories, 26g less fat per portion, and almost 3x more protein per portion.
Recipe serves: 12
Prep time: 30 mins
Cook time: set overnight
600ml The Lake District Dairy Co. Quark
400ml double cream
7 bronze gelatine leaves
1 vanilla pod
Lemon juice splash
- In a large pan heat milk, cream and vanilla, when it’s near the boil remove from the heat and leave to infuse.
- Fill a bowl with cold water and leaf by leaf add the gelatine, this softens the gelatine. Remove from the water and squeeze the excess water off.
- When the milk has cooled slightly stir in the sugar followed by the gelatine, if the gelatine goes in too hot it can affect its setting properties, too cold and it won’t melt properly.
- When the mixture is room temperature, stir in The Lake District Dairy Co. Quark and lemon juice.
- Divide the mixture into 12 small moulds, place in the fridge and leave over night to set.
- They will last for 5 days, but tend to get tougher the longer they’re left.
- To un-mould, dip the base in a pot of hot water for 20 secs, turn over and shake on to a plate.
- Give the plate a little shake and watch with joy as the little orbs wobble and wobble.