Iced Curd Crêpe with Marinated Cherries and Lime Sabayon

Geeister curd crêpe Make a crêpe batter with flour, one egg, sugar and milk. Toast narrow crêpes in a frying pan with clarified butter. Grate the zest of the lemon. Mix the curd with powdered sugar, lemon zest, vanilla pulp and one stiffly beaten egg white. Mix the egg whites. Spread thinly on the crêpes, roll up into a roulade and freeze in the freezer for about an hour.

Marinated cherries Squeeze the juice from the lemon. Pit the cherries, leaving the stem on the cherry. Cut around the pit with a kitchen knife, open the cherry halfway and fish out the pit, now cut the lower side of the cherry straight and marinate with amaretto, juice of one lemon and powdered sugar.

Lime sabayon Grate the peel of the lime and squeeze the juice. Two white wine, egg yolk, sugar, The marinated cherry with the stem upwards, in two rows, put on the plate and the sabayon between them form. Cut the iced quark crêpes into slices and place them on the sabayon.

Tip: Instead of clarified butter, you can also use butter in most cases.

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