🍰 Corn Salad with Creamy Horseradish Cheese Mousse

Name: Corn Salad with Creamy Horseradish Cheese Mousse
Total time: 30 min
Yield: 4 servings
Ingredients: leaf gelatin 4 pcs.; quark 20% fat in total 100 g; cream cheese, plain 125 g; horseradish cream 25 g; salt pinch; pepper, white ground pinch; sugar pinch; whipping cream 100 g; onions, red 1 pc.; cranberries, dried 150 g; balsamic vinegar, light 2 tsp; mustard 2 tsp; rapeseed oil 4 tbsp; hazelnut kernels, whole 40 g; corn salad 150 g

426 kcal · 30 min · 4 servings

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Ingredients

leaf gelatin 4 pcs.
quark 20% fat in total 100 g
cream cheese, plain 125 g
horseradish cream 25 g
salt pinch
pepper, white ground pinch
sugar pinch
whipping cream 100 g
onions, red 1 pc.
cranberries, dried 150 g
balsamic vinegar, light 2 tsp
mustard 2 tsp
rapeseed oil 4 tbsp
hazelnut kernels, whole 40 g
corn salad 150 g

Instructions

1. Place the gelatin in a small bowl and cover it with cold water.
2. Take a second bowl and mix the quark, cream cheese, and horseradish cream together.
3. Season the cheese mixture with salt, pepper, and a pinch of sugar.
4. Whip the cream until stiff and place it in the refrigerator for later.
5. Warm a pot on the stove over low heat.
6. Squeeze the soaked gelatin well and add it to the warm pot.
7. Stir the gelatin slowly until it has completely dissolved in the pot.
8. Stir two tablespoons of the horseradish cream into the warm gelatin mixture.
9. Remove the pot from the heat.
10. Mix the remaining horseradish cream with the warm gelatin mixture.
11. Gently fold the cold, whipped cream into the cheese-horseradish mixture.
12. Fill the mousse into small glasses or molds.
13. Place the glasses in the refrigerator for at least three hours to let the mousse set.
14. Halve the onions and remove the outer skins.
15. Dice the onions into very small cubes.
16. Finely chop the cranberries.
17. Add the chopped cranberries and onion cubes to a bowl.
18. Add balsamic vinegar, mustard, salt, pepper, and rapeseed oil to the bowl.
19. Mix all the dressing ingredients together well.
20. Heat a frying pan over medium heat.
21. Roast the hazelnuts for about five minutes without adding extra fat.
22. Let the roasted hazelnuts cool down completely.
23. Coarsely chop the cooled hazelnuts.
24. Wash the corn salad thoroughly.
25. Spin the salad dry.
26. Fold the chopped hazelnuts into the corn salad.
27. Toss the salad with the prepared dressing.
28. Place the finished salad on top of the cold horseradish cheese mousse.
29. Enjoy your meal!

Nutrition per serving

kcal: 426
Protein: 12 g · Fett/Fat: 30 g · Carbs: 33 g