Coconut Quark with Mango Compote
Peel mango, cut flesh away from the stone and dice evenly into small cubes. Scrape off remaining flesh from the stone and put into a saucepan together with the stone. Add water, vanilla pod, Hermesetas Granulated, star aniseed and lemon juice; bring to the boil, cover and simmer over a low heat for 20 minutes. Rub the purée through a sieve, combine with the mango cubes and leave to cool.
Using a potato peeler, peel half the coconut into thin strips. Grate the remaining coconut as finely as possible, and stir into the quark. Add sweetener to taste. Spoon mango compote onto dessert plates. Use a tablespoon to make and place scoops of the quark mixture on top. Garnish with the coconut strips.