1 bag (227 g) pitted prunes
100 ml water
200 g quark (baker`s cheese)
25 ml sugar
2 tsp vanilla sugar
200 ml cream
50 ml orange juice
3 sheets of gelatin

1. Cook prunes in simmering water for 20 minutes. Puree prunes with eg hand blender and press puree through a fine sieve. Mix sugar, vanilla sugar and prune puree in quark.
2. Soak gelatin sheets in cold water for 10 minutes. Bring orange juice to the boil. Squeeze excess water out of gelatin sheets and dissolve them in hot juice. Add juice in quark mixture beating thoroughly. Finally add whipped cream.
3. Divide 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.