1 bag (about 227 g) pitted prunes
100 ml water
200 g smooth, soft quark
25 ml sugar
2 tsp vanilla sugar
200 ml cream
50 ml orange juice (freshly squeezed)
3 sheets of gelatine
Place the prunes and the water in a small saucepan. Bring the mixture to the boil. Cook the prunes in simmering water for 20 minutes. Puree the prunes with eg hand blender and press the puree through a fine sieve.
Let the puree cool down.
Pour the quark in a bowl and stir until smooth. Mix in the sugar, the vanilla sugar and the prune puree.
Soften the gelatine sheets by soaking them in cold water for 10 minutes. Bring the orange juice to the boil in a small saucepan. Squeeze the excess water out of the gelatine sheets
and dissolve them in the hot (not boiling) juice. Add the juice in the quark mixture in a thin stream, beating vigorously to avoid the gelatine from forming lumps. Finally fold in the whipped cream.
Divide the mixture in individual serving dishes, cover and place in refrigerator to set. Garnish each portion with a dollop of vanilla-flavoured
whipped cream and a gingerbread cookie.