John Myers
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Schillerlocken Filled with Apricot Yoghurt Mousse
The perfect schillerlocken filled with apricot yoghurt mousse recipe with a picture and simple step-by-step instructions.
puff pastry
- 125 g Butter
- 125 g Quark
- 125 g Flour
- 0,5 tsp Baking powder
- 1 pinch Vanilla sugar
- 1 tsp Cinammon
Mousse
- 7 sheet Gelatin
- 400 g Yogurt
- 5 tbsp Sugar
- 1 tbsp Lemon juice
- 350 g Apricots fresh
- 200 ml Cream
- 50 g Powdered sugar
puff pastry
- For the quark puff pastry, mix and knead all the ingredients thoroughly. Let the dough rest in the cold for at least 12 hours, only then roll out thinly and cut into thin strips. The strips are wrapped around Schillerlockenhülsen and baked in a preheated oven at 175 ° C convection. Now loosen the cooled curls from the sleeve.
Mousse
- Soak the gelatine sheets in cold water for 10 minutes while stirring the yogurt, sugar and lemon juice. Strain the apricots and add them to the yogurt. Now squeeze out the gelatine and melt it over a water bath. Now gradually stir a few spoons of the cold yoghurt apricot mixture into the warm (no longer hot) gelatine until the temperature difference is only a few degrees, only then stir the mixture thoroughly. Chill the gelatine-yoghurt mixture for approx. 1 hour. Whip the cream until stiff, fold in and chill for a few more hours. Fill the Schillerlocken just before serving and then garnish with powdered sugar.
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