The French call it Fromage Blanc and the Belgians call it Maquée.
It can easily replace cream but has a very low fat content and more protein.
I used to find it difficult to buy in UK. The best best being the Polish delis.
Supermarket sometimes used to have their own version or a lesser known brand. However, these often used to be too sour.
Thankfully, The Lake District Company has just launched with 3 new varieties of Quark, distributed in major supermarkets… and made by British diary farmers !
You can find nutritional info and other recipe ideas here : Lake District Quark
I was sent a sample of each flavours to try and maybe come up with a recipe.
A 0% fat lemon mousse cake with rhubarb ;-)
Trust me, the recipe is much easier to make than it looks. Your only constraint is the setting time; minimum 4 hours.
What you need for 3 cakes :- A tub of The Lake District Company lemon Quark
- 50g ginger biscuits
- 50g caster sugar
- A few stems of rhubarb
- 100ml skimmed milk
- 1 egg white
- 2 sheets of gelatine
- 1 lemon
- 3 chef rings 75mm diametre or one spring-form cake mould
What do you do ?
1. If you are using the chef rings, wrap the bottom with cling-film
2. Place the biscuits in a plastic bag and bash with a rolling pin
3. Distribute the biscuits crumbs to the bottom of the chef rings or the spring-form mould
4. Press the crumbs down to obtain an even surface
5. Place the gelatine in a small bowl of cold water to soften
6. Bring the milk to the boil and a small pan and remove from the heat immediately
7. Meanwhile, pour the quark and sugar in a mixing bowl and whisk until you get a smooth glossy mix
8. Drain the gelatine sheets and squeeze the moisture out
9. Add the gelatine to the milk and stir to dissolve
10. Add the milk and gelatine to the quark mix and stir to combine
11. Whisk the egg white to form soft peak
12. Gently fold the egg white into the quark mix
13. Fill the mould(s) and refrigerate, covered until set (about 4hrs) or needed
14. When you are ready to make the rhubarb, pre-heat the oven to 190c
15. Cut the lemon in half and squeeze the juices into a measuring jug
16. Add some warm water from the tap to top up to 100ml
17. Add 3 tbsp sugar and leave to dissolve into the juice
18. Cut the rhubarb into 6 cm sticks and place in a roasting or gratin dish
19. Grate the zest of the lemon and add them to the juice mix
20. Pour the juices over the rhubarb and roast for about 20 minutes or until softened
21. Leave to cool in its juice until ready to serve
23. Just before serving, top the cakes with the rhubarb or arrange around the cake … et voilà ;-)
Disclaimer : I was sent a sample of this product to try on a recipe. This is however not a sponsored post. All opinions about the product are my own and so is the recipe.