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Title: Foamy Chocolate Quark In Pastry Flowers
Yield: 0 Servings

Ingredients

      2    eggs
      3 oz sugar
      1 c  ground almond
      2 tb flour
      3 tb butter
           whole oranges; for shaping
           chocolate quark:
      1    egg, separated
      2 tb apricot jelly
      4 tb grated dark chocolate
      1    liqueur glass apricot
           -liqueur
    1/2 c  heavy cream
      3 oz confectioner's sugar
      1 c  Quark

Instructions

To make the pastry flowers, cream eggs and sugar together until light and
frothy. Mix in the ground almonds with the flour and work in 2 tablespoons
of the butter. Use the remainder of the butter to grease 2 baking sheets.
Place spoonfuls of the mixture onto the sheets and spread out into 6 inch
circles. Bake at a medium heat (180C/350F) until light brown. While still
hot, remove from the baking sheets with the help of a spatula and place
each one over an orange (or similar object). Gently pull into flower
shapes. Leave for a few minutes to harden, then lift from the oranges. To
make the chocolate Quark, mix the egg yolk with the apricot jelly, the
grated chocolate, and the liqueur in a large bowl. Whisk the cream until
thick. Whisk the egg white until stiff, then whisk in the confectioner's
sugar. Fold the cream, the egg white, and the liqueur mixture into the
Quark. Spoon the whole mixture into the pastry flowers

Some interesting variations: Lacking Quark, I have substituted it with 1
cup of ricotta cheese...the effect is somewhat different, but still
delicious. Additionally, instead of using ground almonds, I prefer to use
ground hazelnuts to make the pastry shells. Substituting Frangelico
(hazelnut liqueur) for the apricot liqueur works particularly well in this
case.

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Contributor: jdbolcer@amherst.edu

Preparation Time: 0:00

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