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🍽️ Icy Fruit Jelly with Fluffy Quark Cloud

162 kcal · 30 min · 4 servings

Ingredients

• 6 sheets gelatin
• 50 ml orange juice
• 50 ml pineapple juice
• 300 ml lychee juice
• 20 ml coconut liqueur
• 100 g quark
• 1 tsp. lemon zest (organic)
• 2 tbsp. powdered sugar
• 1 egg white
• 400 ml sparkling wine
• 2 tbsp. elderflower syrup
• 150 g fruit pearls (melon, pineapple and dragon fruit)
• 1 tbsp. pomegranate seeds
• pansy flower (for garnishing)

Instructions

1. 1. Soak two sheets of gelatin in a bowl of cold water.
2. 2. Warm up the orange juice together with the pineapple juice in a pot.
3. 3. Squeeze the soaked gelatin well and dissolve it in the warm fruit juice mixture.
4. 4. Pour the liquid into four pointed molds.
5. 5. Place the molds in the refrigerator for at least two hours until the jelly is firm.
6. 6. Soak the remaining gelatin in cold water as well.
7. 7. Warm up the lychee juice together with the coconut liqueur.
8. 8. Squeeze out the second portion of gelatin and stir it into the warm lychee mixture.
9. 9. Let the mixture cool down briefly.
10. 10. Carefully pour the cooled lychee mixture over the already firm fruit jelly in the molds.
11. 11. Chill the molds for another three hours until the layers are firm.
12. 12. Place the well-drained quark (fresh cheese) into a bowl.
13. 13. Add the lemon zest and the powdered sugar.
14. 14. Stir the ingredients until smooth and creamy.
15. 15. Whip the egg whites until they form stiff peaks.
16. 16. Gently fold the whipped egg whites into the quark mixture.
17. 17. Place the quark cream in the refrigerator for at least one hour.
18. 18. Mix the sparkling wine with the syrup.
19. 19. Distribute the mixture onto four deep plates.
20. 20. Add the fruit balls and the pomegranate seeds to the plates.
21. 21. Turn out the cold jelly from the molds and place it on the plates.
22. 22. Scoop four quenelles (oval shapes) of the quark cream with a spoon.
23. 23. Place the quark dumplings into the plates.
24. 24. Garnish the dish with the flower petals and serve.

Nutrition per serving

• kcal: 162
• Protein: 5 g · Fett/Fat: 3 g · Carbs: 29 g