Quark Bomb with Grapes And

2 tbsp. sugar for rolling (more if desired).

Soak gelatine in cold water. Print out 4 sheets, melt in saucepan on 1 or automatic heat 2 to 3, stir through with grape juice. Cool. In the meantime, put the mold (capacity 1 1/2 liters) to cool. Pour 1/6 of the juice into the very cold mold, swirl it gently and evenly, and let it cool for a few minutes. Repeat this procedure 5 times. Rinse the limes thoroughly, dry them, cut 2 limes into thin slices. Pluck grapes from stems except for a small sprig for garnish, rinse, dry well. Grate zest from one lime, squeeze lime. Using a mixer, stir together lime juice, curd, yogurt and zest, sugar and vanilla sugar. Squeeze the remaining gelatine, allow to melt, stir through 2 tablespoons of the curd mixture, stir into the remaining curd. Whip the cream until stiff, fold into the curd together with the grapes. Fill half of the amount into the mold, place lime slices evenly on the edge of the bowl. Top with remaining curd cream.

Refrigerate for at least 6 hours. To turn out, carefully loosen the rim with a kitchen knife. Place the give briefly in hot water, turn out onto a plate. Peel last lime thinly, cut peel into narrow strips. Squeeze lime. Dip grapes first in lime juice, then roll in sugar. The curd bomb with sugar grapes

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