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Currant Dessert with Giotto

Currant dessert recipe

I love dessert and I love experiments. The current season is a time of berries and therefore today is a recipe with currants.

Currant dessert

Since the optics also play a role, I took red ones.


Currant dessert recipe

Currant Dessert with Giotto

Harmony of fruity acidity and crunchy sweetness. The red currant globules meet dairy products and nutty crunch: a treat.
Cook Time 30 mins
Total Time 30 mins
Servings 3 servings
Calories for 1 serving 363.73


  • 250 g quark (semi-fat)
  • 1 Pkg vanilla pudding (68 g)
  • 100 ml milk
  • 100 ml cream
  • 30 pieces Giotto
  • 3 tbsp raw cane sugar
  • 250-300 g red currants


  • In a small saucepan, add the milk, cream and sugar and bring to the boil. (I used 50 ml less milk than specified on the package. This makes the pudding a little more stable).
  • When the milk is boiling, stir in the custard powder and beat to a homogeneous mass.
  • Remove from the stove and cool. Stir occasionally with a whisk to avoid a skin forming.
  • In the meantime, wash the currants and pluck them from the stalks. Roughly chop the Giotto (reserve 3 pieces).
  • Put the cooled pudding in a mixing bowl, add the quark and stir with a whisk until smooth.
  • Fold in the chopped Giotto.
  • Fill 3 portion glasses with a sixth of the cream. Put the currants on the sweet cream and spread the same amount over it again. Decorate with a whole Giotto and the remaining berries and put in the fridge for at least 2 hours.
  • Then enjoy the dessert and make another portion;-)
Course Dessert
Cuisine German


Calories: 363.73kcal | Carbohydrates: 47.7g | Protein: 11.8g | Fat: 12.9g
Have you tried the recipe?Mention @ballesworldblog or use the hashtag #ballesworld!

Good Appetite!

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