500 ml raspberries (pureed and passed) for Creme Anglaise 100 ml water 3 egg yolks juice of half a lemon 175 ml milk 35 gm gelatine (soaked in water) 75 gm quark 2 pairs (each spiked with 2 cloves) 25 gm fruit (or 50 gm castor) sugar zest of half a lemon 1 teaspoon cornflour 50 gm raw sugar 4 mint leavesReserve 50 ml of the raspberry puree for presentation. Heat water and raw sugar with the lemon juice then add soaked gelatine and disolve completely. Add the raspberry puree and mix well. Pour into four individual jelly moulds and chill to set.
Peel and cut the cloved pairs into large dice and stew with a little lemon juice in a non-stick pan. Cook until soft and allow to cool. When the jellies have set, remove a well from the centre of each and fill each cavity with the pear mixture. Cover with the removed (warmed) jelly and allow to set once more.
To make the creme Anglaise, heat the milk (can add a half vanilla bean or essence) until just boiling. Beat the egg yolks with the sugar and cornflour until white and fluffy, and add the hot milk, slowly, stirring well. Stir constantly over low heat until the custard coats the back of a spoon. Continue stirring after the cooking has completed to prevent a skin forming. Once cooked, place the creme in a blender with the quark and blend until light. Cover and store in the fridge until required.
Unmould the jellies (by quickly dipping moulds into warm water) onto the centre of each serving plate and surround with the creme Anglaise. Decorate with raspberry puree and mint leaves.