Eton mess style with mango, strawberries and blueberries
This is a great dessert to serve if you are entertaining, it’s quick to make, it is much lighter and healthier, and most people prefer it to the traditional cream based Eton Mess.
Ingredients
2 tablespoons Gold Linseeds
Quark-Linseed Oil Cream (made from 150 g quark and 75 ml cold-pressed linseed oil thoroughly blended and optionally sweetened with 1 teaspoon Honey and or stevia)
Half a pear and half a banana sliced (or other fruit)
Raspberries and/or sliced strawberries
A little fresh fruit juice
A pinch of ground vanilla
A dusting of cinnamon (optional)
Macadamia nuts or lightly toasted sliced almonds
Method
Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a bowl. Add sliced fruit and juice. Mix the quark-linseed cream with vanilla and heap up in bowl. Add the raspberries and stir everything lightly. Top with nuts and an optional dusting of cinnamon.
1 portion of Quark-Linseed Oil Cream (made from 100 g quark and 3 tablespoons cold-pressed linseed oil thoroughly blended and optionally sweetened with 1 teaspoon Honey; see recipe)
A portion of raw seasonal fruit
Berries
1-2 cups freshly made juice,
spices, cinnamon, ginger, vanilla, etc to taste
Method
Make the quark-linseed oil cream as usual but in this instance milk isn’t essential but make sure it is thoroughly blended and the oil is fully incorporated. Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a blender with the fruit, berries, spices and fresh juice, whiz until smooth. Then add the quark-linseed oil cream and blend briefly add more juice if required.
Variations: From this basic recipe, the only limit is your imagination!
Vary the fruits and spices according to the seasons and what tickles your tastebuds that day.
Leave out the honey, make savoury smoothies instead – a sort of chilled vegetable soup.
Try a Budwig Borscht with beetroot, chives, celery, caraway, apple & nettle juice and a pinch of cayenne!
Hand whisks can be used but you do need to beat thoroughly to blend oil and cottage cheese
Making the flax/linseed oil-quark cream: I have found an ordinary mini hand whisk blends the linseed oil and quark well if you beat it vigorously as you would if making mayonnaise. It’s physically harder but I prefer it to an electric stick blender. It is seriously low tech but very useful when you need to make the cream up when you are out and about – great for picnics.
This saves on washing up an extra bowl: when I am feeling lazy I mix the quark and oil in my cereal bowl and then add all the other stuff on top. It doesn’t matter what order I do it in because I stir it all up anyway.
The finished emulsion of oil and cheese looks as well blended or even better than using the electric whisk and it tastes just as good!
(When I make this for guests and family they just assume it’s basically whipped cream and don’t realise it doesn’t contain cholesterol and is actually good for them… LOL!)
From Clare
"Let food be thy medicine and medicine be thy food" – Hippocrates
