"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Foamy Chocolate Quark in Pastry Flowers Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Foamy Chocolate Quark in Pastry Flowers, by , is from The Wesley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Wesley
Added: Saturday, May 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
3 ounces sugar
1 cup ground almond
2 tablespoons flour
3 tablespoons butter
1 whole oranges -- for shaping
chocolate quark:
1 egg, separated
2 tablespoons apricot jelly
4 tablespoons grated dark chocolate
1 liqueur glass apricot liqueur
1/2 cup heavy cream
3 ounces confectioner' s sugar
1 cup Quark

Directions:
Directions:
To make the pastry flowers, cream eggs and sugar together until light and
frothy. Mix in the ground almonds with the flour and work in 2 tablespoons
of the butter. Use the remainder of the butter to grease 2 baking sheets.
Place spoonfuls of the mixture onto the sheets and spread out into 6 inch
circles. Bake at a medium heat (180C/350F) until light brown. While still
hot, remove from the baking sheets with the help of a spatula and place
each one over an orange (or similar object). Gently pull into flower
shapes. Leave for a few minutes to harden, then lift from the oranges. To
make the chocolate Quark, mix the egg yolk with the apricot jelly, the
grated chocolate, and the liqueur in a large bowl. Whisk the cream until
thick. Whisk the egg white until stiff, then whisk in the confectioner' s
sugar. Fold the cream, the egg white, and the liqueur mixture into the
Quark. Spoon the whole mixture into the pastry flowers

Some interesting variations: Lacking Quark, I have substituted it with 1
cup of ricotta cheese...the effect is somewhat different, but still
delicious. Additionally, instead of using ground almonds, I prefer to use
ground hazelnuts to make the pastry shells. Substituting Frangelico
(hazelnut liqueur) for the apricot liqueur works particularly well in this
case.

Personal Notes:
Personal Notes:
Per Serving (excluding unknown items): 1642 Calories; 89g Fat (47.7% calories from fat); 18g Protein; 201g Carbohydrate; 4g Dietary Fiber; 680mg Cholesterol; 538mg Sodium. Exchanges: 1 Grain(Starch) ; 1 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 16 1/2 Fat; 11 1/2 Other Carbohydrates.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

199W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!