Sharon yogurt mousse with orange, Sharon, and goji compote

Ingredients for 4 servings:

• 140 g low-fat curd cheese
• 80 g natural yogurt
• 80 g sour cream
• 2 tbsp honey
• 80 g cream
• some cream stiffener, optional
• some vanilla sugar
• 80 g Sharon, peeled and diced
• 2 sheets of gelatin
• 1 orange(s)
• 1 Sharon
• 4 tbsp goji berries, dried
• possibly orange juice

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 6 minutes; Total time approx. 4 hours 31 minutes

Soak the gelatine in a little cold water. Mix the quark with yogurt, sour cream, and honey. Whip the cream with the vanilla sugar and, if desired, a little cream stabilizer until stiff. I usually use a whole tub of cream with cream stabilizer and use the rest for garnish. Finely purée the diced Sharon with the quark mixture. Dissolve the gelatine in a double boiler and add 1 tablespoon of the Sharon and quark mixture. Stir until well blended, then add to the remaining Sharon and quark mixture. Fold in the cream. Fillet into molds, place in dessert rings on a plate or in a bowl for later cutting out dumplings. The dessert rings should seal tightly; otherwise, wait a while until the mixture firms up. Refrigerate for at least 3-4 hours. Meanwhile, cook the compote. To do this, fillet the orange, reserving the juice and finely chop the flesh. Peel the Sharon and also finely dice it. Simmer the orange with juice, Sharon cheese, and goji berries, along with additional orange juice if desired, for a few minutes until compote forms. Let cool. After the waiting time, remove the dessert rings or remove the mousse from the molds or cut out the dumplings and serve on plates. Add the compote and garnish with leftover or freshly whipped cream, if desired.