Melon mint quark semifreddo

Ingredients

For 1 serving

• Quark150 g
• Melon150 g
• Egg whites33 g
• Mint3 g
• Stevia2 g

Contains: lactose, eggs,

In season: June – August

Method

1. Peel and deseed the melon; dice a third of the flesh and keep it in the fridge. Blend the rest with the washed mint leaves and stevia, then whisk in the quark.
2. Whisk the egg white with an electric mixer to stiff peaks; since it stays raw, use pasteurised egg white from a carton.
3. Fold the egg white into the cream in 2 additions, gently lifting from the bottom so it doesn't deflate.
4. Pour into a mould lined with cling film and freeze for 3 hours, until solid.
5. Take it out 10 minutes before serving to soften, turn it out and serve with the diced melon.