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Westphalian Quark Dessert with Plums | Creamy & Crunchy
(0)
30 min
Quick
Knuspr-Küche
Ein traditioneller westfälischer Dessertklassiker, herbstlich verfeinert: Samtige Bourbon-Vanille-Quarkcreme trifft auf knusprig karamellisierten Pumpernickel und fruchtig-zimtiges Zwetschgenkompott. In eleganten Gläsern geschichtet und mit feiner Zartbitterschokolade vollendet – ein unwiderstehlicher Spätsommer- und Herbstgenuss aus der Knuspr-Küche!
Ingredients
Preparation method
Prepare the plum compote
Thoroughly wash the fresh plums, pat them dry, halve, and pit them. Then cut the fruit halves into bite-sized wedges.
Place the plum wedges into a small saucepan. Add 40 g of the sugar, along with the ground cinnamon and 1 tbsp of freshly squeezed lemon juice. Simmer gently over medium heat, stirring occasionally, for about 6–8 minutes until the fruit is soft yet still holds its shape and an aromatic juice has formed. Remove from the heat and allow to cool completely.
Toast the pumpernickel crunch
Crumble the pumpernickel with your fingers or a fork into small, fine crumbs. Melt the unsalted butter in a non-stick frying pan over medium heat.
Chef's tip
The pumpernickel crunch becomes especially aromatic if you add a small pinch of sea salt while toasting – this highlights the malty flavour of the Westphalian rye bread.
The dessert can easily be prepared up to 4–6 hours in advance and stored in the refrigerator. If you prefer the pumpernickel extra crunchy, sprinkle the top layer onto the glasses just before serving.
30 min
Under an hour
