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🍽️ Mango with Quark Cream and Raspberries

539 kcal · 30 min · 4 servings

Ingredients

• 2 sheets white gelatin
• 1 egg
• 100 g quark
• 2 tsp lemon juice
• 2 tbsp sugar
• 0.5 vanilla pod
• 100 g whipping cream
• 1 ripe mango
• 2 tbsp lemon juice
• 1 tbsp sugar
• raspberries
• lemon balm

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Separate the egg into yolk and white.
3. 3. Slice the vanilla pod lengthwise and scrape out the seeds.
4. 4. Mix quark, egg yolk, lemon juice, vanilla seeds, and one tablespoon of sugar in a bowl.
5. 5. Drain the gelatin and melt it in a small saucepan over low heat.
6. 6. Stir the melted gelatin into the quark mixture.
7. 7. Set the quark mixture aside to cool down.
8. 8. Whip the egg white until stiff.
9. 9. Whip the cream until stiff.
10. 10. Wait until the quark mixture begins to thicken slightly.
11. 11. Gently fold the whipped egg white and cream into the quark mixture.
12. 12. Place the mousse in the refrigerator for three hours.
13. 13. Peel the mango.
14. 14. Slice very thin slices from the flesh and catch the juice.
15. 15. Set aside half of the mango slices.
16. 16. Add the remaining fruit flesh to the collected juice.
17. 17. Puree the mango with one tablespoon of water and lemon juice.
18. 18. Strain the puree through a sieve.
19. 19. Season the sauce with sugar.
20. 20. Spread the mango sauce onto plates.
21. 21. Decoratively place the reserved mango slices on the sauce.
22. 22. Shape quenelles of the quark mousse using two spoons.
23. 23. Place the quark mousse quenelles on top of the mango sauce.
24. 24. Garnish the dish with lemon balm and raspberries.

Nutrition per serving

• kcal: 539
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 61 g