Yogurt Quark Tartlet with Chocolate Sauce

Melt the cooking chocolate in a water bath. Soak gelatine, squeeze out and melt in water bath. Drain baby apples, rub dry with crepe.

Mix yogurt and curd with egg yolks, sugar, orange and lemon peel and Grand Marnier until smooth. Whip the cream and fold it into the yogurt mixture.

Then fold in the gelatin and on the spot fill the amount into ramekins and put them in the fridge for several hours. Dip baby apples in cooking chocolate and set on parchment.

Serving:

Make a mirror on plates with the vanilla yogurt, place a cupcake in the center of each. Run liquid chocolate sauce over the top, use wooden chopstick to twirl on plate.

303 Kcal – 12 g fat – 10 g egg white – 36 g carbohydrates – 3 Be (bread units)

Tip: Use plain or light yogurt as needed!

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