Easter Bunny Mango Cream Dessert in Glasses
Ingredients
Cream
- 150 g heavy cream
- 1/2 packet whipping cream stabilizer
- 1/2 packet vanilla sugar
- 175 g low-fat quark
- 85 g plain yogurt (3.5% fat)
- 50 g sour cream
- 30 g sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
Fruit layer
- 1/2 mango
- 3 tbsp mango juice
Decoration
- 4 spoon biscuits
- 20 g white fondant
- 8 black sugar pearls
- 10 g pink fondant
Preparation
Whip the heavy cream, whipping cream stabilizer, and vanilla sugar until stiff, then chill until further use. In another bowl, mix the low-fat quark, plain yogurt, sour cream, sugar, vanilla extract, and lemon zest until smooth.
Fold the whipped cream into the quark mixture. Fill the cream into a piping bag, cut off the tip at the bottom, and distribute half of the cream into four dessert glasses (220 ml each).
For the fruit layer, finely dice half a mango and mix with mango juice. Place two tablespoons of the mango mixture on the cream layer in each glass. Divide the remaining quark cream over the glasses and chill the desserts for 2 hours.
Meanwhile, prepare the decorations. Halve the spoon biscuits for the ears and form small eyes from the white fondant and black sugar pearls. Form small hearts from the pink fondant.
Just before serving, attach the fondant eyes to the glasses with a little water, stick on the pink bunny noses, and draw the whiskers and mouth on the glasses with a waterproof marker. Insert two spoon biscuit ears into each dessert and serve immediately.
Notes
The Easter desserts will keep in the refrigerator for at least 2 days.
