Ingredients
250 g cream cheese
250 g quark (low-fat)
500 ml heavy cream
1 packet gelatin
Directions
Combine the cream cheese and quark in a bowl. Stir only until just combined.
Whip the heavy cream until stiff peaks form and gently fold it into the quark mixture. Be gentle when folding so the cream remains light and airy.
Prepare the gelatin according to the package instructions and then stir it into the mixture. Don’t worry if the mixture looks a little runny at first—the gelatin will set as it chills.
Pour the mixture into a springform pan and refrigerate for several hours, ideally 3–4 hours or overnight, until firm. Don’t overmix; simply cover and refrigerate.
… 5. Decorate and serve as desired. You can garnish them with fresh fruit, chocolate shavings, or some lemon zest—keep it simple or decorative, whichever you prefer.
