Chocolate Cream and Curd Mousse with Raspberries and Meringue Crumbs (Verena Kerth)

Bring the cream, milk, chilli chocolate sugar, cinnamon and salt to the boil in a saucepan. Put the eggs with the finely chopped couverture in a blender jar and pour the hot cream-milk mixture on top. Then puree / mix with a hand blender for about half a minute until the couverture has dissolved. Pour the resulting mass into the molds. In the oven at 130 degrees, the cream needs about 30-40 minutes (depending on the size of the molds) to set. Let cool down a bit after baking. (Preheat the oven to 100 degrees steam in the steamer and let it set in 6–8 minutes.)

Beat the 2 cups of cream until stiff. Mix the quark with salt and vanilla sugar. Gradually add three quarters of the whipped cream to the quark and refrigerate the rest of the cream for the chocolate cream. Crush the meringue in the bag into large crumbs. Puree 100g of the raspberries and mix with the remaining (unmashed) raspberries. Layer the cream and quark cream, raspberries and meringue crumbs alternately in glasses.

Add 1 tablespoon of cream to the chocolate cream and sprinkle with chilli chocolate sugar. Place the curd mousse (one glass each) next to the chocolate cream and garnish with mint and silver balls.