← All recipes

🍰 Airy Quark Mousse with Fresh Berries

358 kcal · 30 min · 4 servings

Airy Quark Mousse with Fresh Berries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin sheets in a bowl of cold water for a few minutes to soften them.
  2. 2. Carefully separate the egg, keeping the yolk intact in one bowl and placing the white in another.
  3. 3. Cut the vanilla pod lengthwise and scrape out the tiny black seeds using the back of a knife.
  4. 4. Whisk the quark in a large bowl with the egg yolk, one tablespoon of lemon juice, the vanilla seeds, and four tablespoons of sugar.
  5. 5. Squeeze the soaked gelatin well and dissolve it in a small saucepan with one tablespoon of liqueur over very low heat.
  6. 6. Stir the dissolved gelatin into the quark mixture and set the bowl aside to cool down.
  7. 7. Rinse the blackcurrants under running water.
  8. 8. Gently pull the berries off the tough stems.
  9. 9. Beat the egg white in a clean bowl with a mixer until stiff peaks form.
  10. 10. Whip the cream in a separate bowl until stiff.
  11. 11. Check the quark mixture: As soon as it starts to thicken, gently fold in the beaten egg whites and cream.
  12. 12. Gently mix the blackcurrants into the quark cream.
  13. 13. Place the bowl with the mousse in the refrigerator for at least five hours until it is firm.
  14. 14. Rinse the redcurrants under running water.
  15. 15. Pull the redcurrants off the stems.
  16. 16. Press 200 grams of the redcurrants through a fine sieve to obtain a smooth juice.
  17. 17. Stir one tablespoon of sugar into the obtained juice.
  18. 18. Mix the remaining whole redcurrants with one tablespoon of liqueur.
  19. 19. Take the set mousse out of the refrigerator.
  20. 20. Use two teaspoons to form small, oval mounds of the mousse (known as quenelles).
  21. 21. Serve the mousse quenelles on plates.
  22. 22. Pour the sweet currant sauce and the liqueur-mixed berries over the mousse.
  23. 23. Garnish the dish with fresh lemon balm leaves.

Nutrition per serving