Oat cream with quark and raspberries

Ingredients

For 1 serving

• Oat flour40 g
• Skim milk200 ml
• Quark120 g
• Raspberries80 g
• Honey1 teaspoon

Contains: gluten, lactose,

In season: June – September

Method

1. In a small pan whisk the oat flour into the cold skimmed milk until there are no lumps.
2. Cook over medium heat for 3–4 minutes, stirring constantly, until the cream is velvety and coats the spoon.
3. Pour it into a bowl, let it cool for a couple of minutes, then stir in half the quark: if the cream is piping hot the quark loses its texture.
4. Meanwhile, gently rinse the raspberries and let them drain.
5. Top with the remaining quark, the raspberries and a drizzle of honey.