This is an easy-to-prepare recipe that doesn’t lack finesse due to its combination of flavors.
“Saxon Quarkkäulchen” are classically prepared with potatoes, but we have chosen a more uncomplicated version without potatoes, but refined the dough with valuable hemp seed flour.

When choosing the hemp seed oil for this recipe, you should take a high quality oil with a mild and buttery-nutty flavor. It is important that the oil tastes pleasant and is not too intrusive. Similar to olive oil, hemp seed oils can vary greatly in taste, from peppery and overpowering to mildly nutty and buttery. The symphony of this dish stands or falls on the very choice of hemp seed oil. 

“Quarkkäulchen” for 4 servings

• 500 g quark, not low-fat
• 8 tablespoons flour
• 1 tsp. hemp seed flour
• 2 eggs
• 3 tbsp. sugar
• 1 pinch of salt
• 2 tablespoons semolina
• juice of one lemon 
• clarified butter for baking

Mix the curd, flour, hemp seed flour, eggs, sugar, salt, semolina and lemon juice to make an even dough.

If the dough is desired a little firmer, some more flour can be added.

Now heat clarified butter in a pan. To form the dumplings, it is best to use 2 tablespoons, with the help of which the dough is placed in nodes in the pan and baked at 2/3 heat from both sides in the fat until golden brown.  

Hemp seed oil mousse

• 250 g mascarpone
• 3 egg yolks
• 40 g sugar
• 2-3 tablespoons hemp seed oil 
• 2 sheets gelatine
• 200 g cream
• Mint, for decoration

Prepare by whipping the cream until stiff and chilling it,1 tbsp mascarpone is removed and set aside, the rest is stirred with the hemp seed oil until smooth. Now the egg yolks are whisked together with the sugar until the color is much lighter to almost white. Mascarpone cream and egg foam are now evenly mixed together. 

Soak the gelatine in plenty of cold water for about 5 minutes, squeeze it out and dissolve it completely with the mascarpone in a saucepan over medium heat while stirring. The warm mixture is now added to the cream and carefully stirred in. It is best to let the mixture set in the refrigerator for about 5-10 minutes before folding in the whipped cream evenly. 

Before serving, the mousse should now rest covered in the refrigerator for at least 3 hours.

Blueberry compote 

• 250ml organic wild blueberry juice
• 150g organic blueberries 
• 2 tablespoons sugar 
• 13 stick vanilla 
• 1 tablespoon cornstarch 

To prepare the blueberry compote, melt the sugar in a saucepan, deglaze with juice and bring to the boil, stirring until the sugar has dissolved. Now cut the vanilla pod long and add to the juice. Then stir the cornstarch with a little juice or water until smooth, add to the pot and boil for about 5 minutes, stirring, so that the starch dissolves and gives a clear and shiny sauce. Now remove the thickened sauce from the heat, add the blueberries to the hot sauce and allow to cool slightly. The vanilla pod can now be removed.