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December 21, 2014 / mintcustard

Quark pannacotta with cranberries.

Quark pannacotta with cranberrys.

Quark pannacotta with cranberrys.

There are very few ingredients that are new to me. Put most things in front of me and I’ll try them. Some immediately get put into the “well that was an experience,” category and others, like quark find a home in my kitchen straight away.

What is quark? It is a naturally fat free, spoonable cream cheese. The pleasure for me is it doesn’t taste as if it is lacking in anything. So when the Lake District Dairy co issued a challenge to create a Christmas dessert using quark I thought I’d give it a go.

Here is my first recipe, I have another planned and I’ll be posting that one today or tomorrow.

Replacing half of the cream in this dish with Quark not ony reduces the fat content but it also introduces a slight acidity. Paired with the sour bite of the cranberries quark pannacotta provides a light refreshing end to a special meal. Not only that it looks pretty too.

Ingredients for quark pannacotta.

Ingredients for quark pannacotta.

Quark pannacotta with cranberries. (makes 4 largeish or 6 smaller portions)

250g tub of LDDco quark with vanilla, (although lemon would do just as well too)

300 ml double cream

75g caster sugar

2 to 3 sheets of gelatin, depending on how much wobble you want.

Ingredients for the cranberry sauce.

Ingredients for the cranberry sauce.

1 cup of cranberrys

1/2 cup of sugar

1/4 cup of orange juice

  • Put the cream and sugar into a pan and bring to the boil slowly.
  • Reduce the heat and barely simmer for 10 minutes.
  • Remove from the heat and cool a little.
  • Whilst the cream cools, soak the gelatin in a bowl of cold water.
  • Place the quark in a mixing bowl and whisk up until smooth and loose.
  • qpanna2
  • Add the gelatin into the warm cream and mix until the gelatin has dissolved.
  • Stir the warm cream into the quark until well combined.
  • Pour into moulds and leave to set overnight if possible.
  • Once set add the cranberries, sugar and juice to a pan. Warm untilthe cranberries burst.
  • Simmer for 5 minutes until the sauce becomes thicker.
  • Unmould the pannacotta. Top with the warm cranberry sauce.


I used old fashioned jelly moulds to set my pannacotta in but a small bowl or ramekin would work just as well. Or just serve one large pannacotta and dive in.


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