Quark is a soft fresh cheese with a tart flavor and a firm but creamy texture resembling French fromage blanc or Middle Eastern labneh. Pastry chef Narow folds whipped cream into the cheese to create a mousse, then layers it with balsamic-marinated raspberries and strawberries for a different take on the yogurt parfait with a more sophisticated dessert spin.
1 cup red raspberries
1 cup strawberries, cut in bite-sized pieces
1/4 cup plus 2 tbsp. sugar, divided
2 tsp. balsamic vinegar
1 cup quark cheese
1/2 cup whipping cream
6 basil leaves
2 tbsp. salted almonds or pecans, toasted and chopped, optional
1. In bowl, mix berries with 1/4 cup sugar and balsamic vinegar. Set aside until berries become juicy. (The juice may be drained off and heated to thicken. Add cooled, thickened juice back to berries.)
2. In medium bowl, mix quark and remaining 2 tablespoons sugar.
3. In small bowl, whip cream until soft peaks form and fold into quark. Chiffonade basil leaves and fold into berries.
4. Spoon 2 1/2 tablespoons berries into each of six dessert glasses using a slotted spoon. Top with 2 1/2 tablespoons whipped cream mousse mixture. Repeat layers once and sprinkle with nuts, if desired.
Photo courtesy of Wisconsin Milk Marketing Board