Preparation: 15 min.
Cooking: 0 min.
Total: 15 min.
- 1 pineapples , cut in half top to bottom
- 2 Cup Quark -- made ahead (see instructions below)
- 2 tsp lemon juice
- 2 Tbsp sugar
- 1 Cup whipping cream
- 4 Tbsp pineapple juice
- 4 Tbsp chocolate sprinkles
- 4 Tbsp flaked coconut
- whole milk , 2 cups (for Quark)
- buttermilk , cultured, 1/2 cup (for Quark)
Recipe for Quark
In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk. Transfer the mixture to a glass, ceramic or plastic container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt (about 1 day). Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Refrigerate overnight to drain the whey from the cheese; the whey should be clear, not cloudy, as it is drained. Use as desired. To store, place the cheese in a glass, ceramic or plastic container. Cover and refrigerate up to four days.
Instructions for Pineapple-Quark-Crème
Combine the quark, lemon juice and pineapple juice, stir until smooth. After cutting the pineapple in half scoop out the pineapple meat, being careful to cut out and throw away the core in the very center of the pineapple. Cut the removed pineapple meat into cubes and set aside. As you do so, be certain to save the fresh pineapple juice. Add the sugar to the quark mixture and stir well until all sugar is dissolved. Beat the whipping cream until stiff and fold in the quark crème. Finally add the pineapple chunks and stir in carefully. Scoop the mixture into the two empty pineapple halves. Top with coconut flakes and chocolate sprinkles. Each half can serve one or two hungry pineapple lovers.