Solero cream with peach, passion fruit and vanilla quark

Everyone here really likes Solero ice cream. That’s why I wanted that fruity taste of peach, passion fruit and vanilla as a dessert, but remain as uncomplicated as possible. The most complicated part of this recipe is actually cutting the peaches and I trust you can do that.

One goes on top of the peach cubes loose cream made from whipped cream and vanilla curd. Unlike vanilla yoghurt, the quark gives the cream more body and a pleasant, non-slip texture. If there is a pack of vanilla yoghurt in the fridge, it is no problem at all to mix it in. The passion fruit layer is simply mixed cold and then lightly pulled through the light cream.

The most important thing is the cooling time. While the dessert is in the fridge, the individual layers combine in taste. That’s why the Solero cream is particularly suitable for preparation. Another simple idea from the large form is our giraffe cream – the easy layered dessert.

Canned peaches – The peaches form the bottom layer of the dessert. Drain them thoroughly so that too much liquid does not collect at the bottom of the mold later. In theory, fresh peaches should also work, but I haven’t tried it with them and therefore can’t comment on that.

Vanilla curd – The original recipe called for vanilla yoghurt, but I now use vanilla curd. This gives the cream more body and feels a little more grippy in the mouth. If you can’t get vanilla quark, you can simply use normal quark and add a packet of vanilla pudding powder.

Whipped cream and whipped cream – The whipped cream loosens the quark. The cream stiffener is mixed with sugar and vanilla sugar in advance and slowly sprinkled in while whipping.

Passion fruit juice – The juice brings the sour-fruity side of the Solero taste. It is not boiled, but mixed directly with the sauce powder.

Custard powder without cooking – When shopping, pay particular attention to the option without cooking. Two packets are used in the recipe.

Cookies or granola – The topping provides a crunchy contrast to the soft cream. Both are added to the dessert shortly before serving.

Another dessert idea using the same main fruit is our caramelized peach with honey, vanilla ice cream and pecans.

The most important point is this Drain the peaches. If too much liquid remains on the fruit, it can collect under the cream. Therefore, let the peaches stand in a sieve first and then cut them into cubes.

Mix the sugar, vanilla sugar and cream stiffener thoroughly with each other before whipping the cream. This means that the cream stiffener is distributed evenly and does not form small, solid spots in the cream.

Stir that Vanilla curd only briefly smooth. The whipped cream is then carefully folded in. Vigorous or long stirring would force the previously introduced air out of the mixture.

The passion fruit layer also remains uncomplicated. Mix the juice with the custard powder until there are no dry spots or lumps left. Spread the mixture over the quark cream and gently pull it through the surface with a spoon. The light and yellow streaks should remain visible.

Then the refrigerator takes over. The Solero cream should be sufficient pull throughso that peach, vanilla and passion fruit combine with each other. The topping waits until serving. Otherwise, cookies and granola will absorb moisture and lose their bite.

If you can’t get vanilla curd, you can use normal curd. Then add a packet of vanilla sugar or a little vanilla extract and stir the curd until smooth before folding in the cream.

The two packets of vanilla sugar from the actual list of ingredients remain part of the cream mixture. The additional packet is only needed if you use unsweetened curd instead of vanilla curd.

The Solero cream benefits from being left in the fridge for some time before serving. You can therefore prepare the dessert up to and including the passion fruit layer, cover it and keep it cold.

Without cookies or granola, the Solero cream can be stored in the refrigerator for around 24 hours. The crispy topping is only added when serving. It’s also best to add the almond slivers over the cream at the end.

For a dessert buffet, you can provide both cookies and granola. So everyone can decide for themselves which topping goes on the Solero cream.

If you are looking for another dessert that can sit in the fridge, our raspberry pistachio tiramisu goes well with it.

Prepare the Solero cream well in advance so that it can set well in the refrigerator. Just before serving, the only thing missing is cookies, granola or almond slivers.

If you try the recipe, please tag us below @gernekochen.