2 cups quark
3 Tbsp water
1 vanilla pod
4 Tbsp sugar
3 Tbsp Splenda
1-1/2 pkg. Knox gelatine
• Split the vanilla pod and scrape out the seeds into a small saucepan.
• Add the pod too.
• Add 3 Tbsp water and bring to the boil.
• Simmer for 2 minutes and then remove from heat.
• Let it cool.
• Meanwhile lightly spray a 9 inch spring form cake pan with cooking spray. [This is so the parchment will stick to the pan.]
• Fully line the pan with parchment paper and set aside.
• Place the quark, sugar and the Splenda in a medium sized bowl.
• Stir with a wooden spoon to combine.
• Take the vanilla pod out the vanilla infusion and set the pod aside.
• Now place a fine sieve over the bowl and pour the vanilla infusion into the quark mixture.
• Press the vanilla pods through the sieve with a dinner spoon.
• Stir the vanilla infusion into the quark mixture and set aside.
• Place 1/4 cup of cold water in a small bowl and add the Knox gelatine. [Keep in mind that Knox gelatine has to be mixed into cold water and added immediately to whatever you want to gel.]
• Stir to dissolve.
• Add the dissolved gelatine to the quark mixture and stir to combine.
• Scoop the quark mixture into the prepared cake pan and place in the fridge for 3 hours.
• Place the pan in the freezer for 1 hour. This just makes inverting onto a platter a breeze.
• Take the pan out of the freezer, unhook the spring mechanism and invert onto a large platter.
• Decorate as desired.
• Serve with fresh fruit.