Kaye and Geoff's Recipes - Hor d'oeuvres
Little cheese moulds
300 gms quark 200 gms ricotta
3/4 cup thickened cream 27 gms (1/3 cup) castor sugar
2 tablespoons freshly squeezed lime juice 2 teaspoons powdered gelatine
Berry sauce to serve Julienned lime rind, to decorate
Disolve gelatine in 2 tablespoons of boiling water and cool to room temperature. Process quark, ricotta, cream, sugar and lime juice in food processor until smooth and well combined. Add gelatine to cheese mixture and process to combine. Spoon into 8 lightly oiled 3/4 cup moulds and chill for at least 2-3 hours, or until set. Invert on serving plates, top with berry sauce and decorate with lime rind.
Berry sauce
Combine 1/2 cup castor sugar with 1 1/2 cups water in a saucepan and stir over medium heat until disolved. Bring to the boil and boil until reduced by half. Add 200 gms mixed berries and two 2 cm strips of lime rind and cook over medium heat for 4-5 minutes. Strain through a sieve, pressing mixture with the back of a spoon. Cool slightly before stirring in 300 gm extra mixed berries. Serve warm or at room temperature.