Preparation
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1Place the plums in a sieve and drain well, reserving the juice. Mix 5-6 tablespoons of plum juice and starch until smooth. Bring the remaining plum juice, 150 ml of orange juice and cinnamon to the boil in a saucepan, stir in the starch, bring to the boil again and simmer for about 1 minute while stirring. Remove from the heat, fold in the plums and let cool.
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2Place the Kölln oat pillows in a plastic bag and chop finely with a rolling pin.
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3Mix the mascarpone with the quark, milk, vanilla sugar and sugar. Line the bottom of a baking dish (24 x 18 cm) with the Kölln oat pillow crumbs and soak with the remaining orange juice. Spread ¾ of the cooled plum compote over the oat crumbs. Pour the mascarpone curd cream onto the compote and smooth it out. Puree the remaining plum compote and spread it on the cream. Place in the refrigerator for 2-3 hours. Preparation time: approx. 40 minutes (without waiting time)
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4If you would rather use fresh plums, you will need 400 g of ripe plums and 500 ml of orange juice. Wash the plums, core them and cut them into small pieces. Prepare a compote from 300 ml of orange juice, the starch (mixed until smooth with 5-6 tablespoons of orange juice) and the finely chopped plums and spread it on the oat pillow crumbs.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients
1 Glass
Plums
30 G
Cornstarch
300 ml
orange juice
1/4 TL
Cinnamon
150 G
Kölln oat pillow cinnamon
250 G
Mascarpone
500 G
Low-fat quark
2-3 EL
Milk
1 pack
vanilla sugar
70 G
Sugar
