Preparation
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1For the pudding oats, mix approx. 50 ml of Kölln oat drink with the starch. Bring the remaining Kölln oat drink to the boil, stir in the starch and Kölln flakes and bring to the boil at medium temperature while stirring until a creamy mixture is formed.
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2Remove from the heat and fold in the quark and honey. Divide into 2 equal portions and stir the cocoa powder into one of the portions. Let cool for about 5 minutes. The mixture should be thick but still very creamy. If necessary, add some more Kölln oat drink. Pour into 4 dessert glasses so that the glasses are almost a third full.
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3Stir the vanilla sugar and eggnog into the remaining pudding mixture. Layer on top of the chocolate mixture and let cool or chill if desired. Wash and clean the strawberries and puree them together with the cream cheese. Fill the dessert as the final layer. Garnish with mint and fresh strawberries. Preparation time: approx. 60 minutes
Author: Peter Kölln
Photographer: Burda Media/Kölln
Ingredients
Serving(s)
1
Ingredients for 4 servings
For the pudding oats
500 ml
Oat drink
30 G
Cornstarch
50 G
Kölln Organic Delicate Multigrain Flakes
250 G
Low-fat quark
60 G
Honey
2 TL
Cocoa powder
2 Ms
vanilla sugar
4 EL
Eggnog
To finish
250 G
Strawberries
50 G
cream cheese
To garnish
1 branches
mint
1 branches
Lemon balm
