Orange mousse without cream

Ingredients for 12 servings:

• 4 eggs, including the yolk
• 170 g sugar
• 500 g quark (low-fat quark)
• 1 tsp orange peel, grated
• 2 orange(s), untreated
• 6 sheets of gelatin
• 4 eggs, of which the egg whites
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Whisk the egg yolks with half the sugar over a bain-marie until frothy, then chill over ice and add the quark and orange zest. Soften the gelatine and allow to swell. Fillet the oranges and cut into small pieces, reserving the juice. Heat the juice and orange pieces briefly. Squeeze out the gelatine and dissolve it in the warm orange juice and allow to cool slightly. To ensure a thorough mixture, first stir a spoonful of the egg yolk/quark mixture into the gelatine. Then add the rest to the egg yolk/quark mixture. Whisk the egg whites with the salt and the remaining sugar until stiff peaks form and carefully fold into the orange cream. Do not use a hand mixer. Transfer the cream to a large bowl or serving bowls and refrigerate for a few hours or overnight to set.