Sour Cream Dalken With Berries
Ingrediënten
Ingredients for 6–8 Servings
- 18 oz 500 g Berries
- 4 tsp 2 cl Grand Marnier and
- Some confectioner’s sugar
to marinate
- 1 cup 250 ml Sour cream
- 1⅔ cup 200 g Flour
- 7 Egg yolks
- Dash of salt
- Dash of vanilla sugar
- Lemon zest
- 7 Egg whites
- 7 tbsp 100 g Granulated sugar
- Butter for frying
- Confectioner’s sugar for dusting
For the Quark Sauce
- 5 oz 150 g Quark
- 2 Egg yolks
- 6 tbsp 50 g Confectioner’s sugar
- 1½ tbsp Sour cream
- 2 tsp 1 cl Rum
- Zest of ½ lemon
- ½ cup 125 ml Heavy cream
Instructies
- Wash the berries and marinate in Grand Marnier and powdered sugar.
- Mix the sour cream, salt, egg yolk, vanilla sugar, and lemon zest.
- Begin to beat the eggs, add granulated sugar, and beat to stiff peaks.
- Carefully fold the egg whites and the flour into the yolk mixture.
- Butter the dalken pan (or ableskiver pan), heat on medium, pour in the batter, and fry, turning the dalken once.
- For the quark sauce, strain the quark and mix with egg yolks, confectioner’s sugar, sour cream, rum, and lemon zest.
- Whip the cream slightly and hold in.
- Place one dalken on each plate, place the marinated berries and quark sauce on top, then top with another dalken.
- Dust with confectioner’s sugar.
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