Curd Cheese Gratin with Cherry Ragout and Vanilla Ice Cream

Rinse and pit the cherries. Make 100 g of cherries with the red wine, sugar, sliced vanilla bean and 2 centiliters of cherry brandy until the liquid is significantly reduced. Blend in a hand mixer and pass through a hair sieve. Add the rest of the cherries to the hot sauce form and let them steep in it for about ten minutes, but do not make it in any case.

Carefully separate the eggs, being careful not to let any of the yolks get to the egg whites. Slightly drain the low-fat quark, then mix with four powdered sugars, cornstarch, egg yolks and lemon zest until smooth and season with kirsch.

Beat the egg whites with a pinch of salt and only when they become firm gradually add the sugar. Carefully fold the stiff snow into the egg yolk mixture. Divide the cherry ragout evenly among four deep, ovenproof plates. Pour the gratin mixture on top and bake in a heated oven at 200 °C for about 10 minutes until lightly browned.

Dust the gratin with powdered sugar, place a scoop of vanilla ice cream on each, garnish with mint and serve on the spot.

Tip: You can also cook the cherry ragout with sour cherries, but then you need more sugar.

Our tip: Use high-quality red wine for an especially fine taste!

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