This interpretation of a French Classic will definitely impress your guests.
Difficulty: Medium
Time: 30 min. preparation time, 8 min. baking time
Nutrition: Calories ca 822 / Protein 12g / Carbohydr. 87g / Fat 33g
Ingredients (4 servings)
1 rollpuff pastry (frozen)
4 oranges
125 g quark
125 ml heavy cream
120 g sugar
1 vanilla bean
125 ml white wine
1 cinnamon stick
2 cloves
2 cardamom pods
125 ml orange juice
20 cl Grand Manier
15 g cornstarch
Utensils
pastry cutter (Ø 6cm), oven, baking paper, rubber spatula (optional), backing tray, hand mixer, strainer, 2 small bowls, large bowl, small frying pan, cooking spoon, cutting board, knife
Wine Tip
Optima Spätlese, mild, 2012
The rich bouquet of this wine helps to capture the full sweetness of this classic French dessert. The ripe fruit aromas gently set off the citrus tones. Enjoy the wine between 11 – 13°C/54°F.
Step 1
Preheat the oven to 175°C/345°F. Defrost puff pastry and cut 8 rings with the pastry cutter. Place onto a baking tray lined with parchment paper. Bake in the oven for approx. 8 – 7 min. until golden.
baking tray, oven, baking paper, pastry cutter
1 roll puff pastry
Step 2
Scrape the seeds from a vanilla been. Fillet the oranges and collect the juice.
strainer, cutting board, knife, small bowl
1 vanilla beans / 4 oranges
Step 3
Caramelize some of the sugar and deglaze with white wine. Add cinnamon stick, cloves, cardamom, scraped vanilla bean and seeds and simmer for approx. 5 – 7 min. Add orange juice and Grand Marnier and continue simmering.
small frying pan, cooking spoon
70 g sugar / 125 ml white wine / 1 cinnamon stick / 2 cloves / 2 cardamom pods / 125 ml orange juice / 20 cl Grand Marnier
Step 4
Mix cornstarch with 2 tbsp water and add to the sauce in the pan, stirring well. Finally fold the orange fruit pieces into the mixture.
small bowl
15 g cornstarch
Step 5
Beat heavy cream until stiff peaks form. Mix together quark, rest of sugar, the collected juice from the oranges, and the cream well. To serve, alternate layers of puff pastry, quark cream, and orange pieces.
hand mixer, large bowl, rubber spatula
125 ml heavy cream / 125 g quark / 50 g sugar
Dining and Cooking