John Myers
Contents
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Ingredients
- 2 Blood oranges
- 250 g Quark
- 3 tablespoon Sugar
- Grated peel of an organic orange
- 5 sheet Gelatin white
- 3 Centiliters Orange liqueur
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 2 Oranges fresh
- 2 Centiliters Orange liqueur
Instructions
- Squeeze blood oranges (juice should make 100 ml). Mix the quark with the sugar and orange peel until creamy. Gradually stir in blood orange juice.
- Soak gelatine in cold water. Warm up the orange liqueur. Squeeze out the gelatine and dissolve it in the liqueur. Mix with 3 tablespoons of quark cream, then stir well into the rest of the cream. Refrigerate.
- Whip the whipped cream with the whipped cream and vanilla sugar until stiff. When the curd mixture begins to gel, carefully fold in. Chill for 2 to 3 hours.
- Peel oranges, including the white skin. Cut out the orange fillets, collecting the juice. Squeeze out the rest of the juice. Add the orange liqueur and let it steep for 2 hours.
- Use a damp spoon to form cams from the mousse. Arrange on dessert plates with the orange fillets. Garnish as you wish.
Nutrition
Serving: 100gCalories: 235kcalCarbohydrates: 17.8gProtein: 12.5gFat: 10.6g
