Preparation

1

Step 1

Beat the cream, cream setting agent and vanilla sugar until stiff. Stir in 40 g desiccated coconut, quark, 40 g sugar and vanilla pulp.

2

Step 2

Wash the plums, put two aside, halve the remaining ones, stone them and dice them roughly. Mix with the remaining sugar and puree

3

Step 3

Divide the cream between the glasses and top with the plum mixture.

4

Step 4

Halve the coconut balls and place 4 halves on each. Sprinkle with the remaining coconut flakes. Garnish with the remaining plums.

5

Step 5

Refrigerate until serving.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 200.0 g Cream
  • 1.0 sachet Cream stabiliser
  • 1.0 sachet Vanilla sugar
  • 50.0 g Grated coconut
  • 250.0 g Low-fat quark
  • 80.0 g Sugar
  • 1.0 Pulp of vanilla pod
  • 400.0 g Plums
  • 8.0 Coconut and almond balls (Raffaelo)