Executive chef-partner Wolfgang Ban combines German quark cheese with vanilla, Austrian rum, lemon juice and lemon zest. He adds some bloomed gelatin and then folds in whipped cream.He shapes those into quenelles and rolls them in buttered toasted breadcrumbs flavored with cinnamon, clove and star anise. He dusts them with powdered sugar and plates them with crème Anglaise and a coulis made by puréeing strawberries with Champagne.
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