Quark Cream

Soak the gelatin sheets in cold water.

Stir the quark, plain yogurt, powdered sugar, lemon juice and finely grated lemon zest in a bowl until smooth.

Wring out the gelatin, dissolve it with Grand Marnier in a small saucepan or in a metal bowl over warm water, and quickly stir it into the cream.

Whip the cream until stiff peaks form.

Once the cream begins to set slightly, gently fold in the whipped cream and the raisins.

Pour the quark cream into glasses and chill until serving.