Pumpkin and Quark Dessert

Ingredients

• 500 g pumpkin, peeled and diced
• Finely grated zest of 1 lemon
• Juice of 1 lemon
• 2 tbsp honey
• 350 g quark
• 140 g natural yogurt
• 10 g vanilla sugar
• 60 g sugar or 2 tbsp honey
• 40 g gelatine
• Cold water, for soaking the gelatine

Method

1. Place the diced pumpkin in a saucepan.
2. Add the lemon zest, lemon juice and 2 tablespoons honey.
3. Cook over medium-low heat for approximately 12–15 minutes, stirring occasionally, until the pumpkin is completely tender.
4. Remove from the heat and blend until smooth.
5. Leave the pumpkin purée to cool until just warm.
6. Mix the quark, yogurt, vanilla sugar and sugar or additional honey until smooth.
7. Soak the gelatine in cold water according to the packet instructions.
8. Warm the soaked gelatine gently until dissolved; do not boil it.
9. Stir a few spoonfuls of the quark mixture into the dissolved gelatine.
10. Whisk the gelatine mixture back into the remaining quark mixture.
11. Fold in the cooled pumpkin purée until evenly combined.
12. Divide between four dessert glasses.
13. Refrigerate for at least 3 hours, until completely set.