John Myers
Gingerbread Mousse with Blackberries
The perfect gingerbread mousse with blackberries recipe with a picture and simple step-by-step instructions.
- 3 leaf Gelatin
- 250 g Lowfat quark
- 50 g + 1 tbsp Zucker
- 1 tsp Ginger bread spice
- 200 g Whipped cream
- 200 g “Blackberry-Black-Ribisel” jam
- 3 Blood oranges
- Some orange juice
- 1 tsp Food starch
- 15 g Pistachio nuts, chopped
- Mint to decorate
- Soak the gelatine in cold water. Mix the quark, 50 g sugar and gingerbread spice together. Whip the cream. Squeeze out the gelatine, dissolve it and mix it with 2 tablespoons of quark. Stir into the quark mixture, fold in the cream.
- Strain the jam finely and stir until smooth. Divide half of the quark cream into 4 cups (200 ml each). Spread half of the jam on top and stir with a fork to form a streaky texture. Layer in the rest of the quark cream and jam as well. Chill the cups for at least 1 hour, preferably overnight.
- Peel the oranges so that the white skin is completely removed. Remove the fillets from between the separating skins. Squeeze the juice out of the separating membranes and fill up with orange juice to 125 ml. Mix 50 ml of juice and starch together. Bring the rest of the juice and 1 tablespoon of sugar to the boil. Stir in the mixed starch. Simmer for about 1 minute. Fold in the fillets and chill the compote.
- Finely chop the pistachios. Briefly dip the cups in hot water. Turn the mousse out onto a plate and serve with the compote. Sprinkle the compote with pistachios. Serve the mousse decorated with mint.
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