Latte Macchiato Mousse Turret

1. Soak gelatine in cold water and allow to swell. Dissolve the coffee powder in the boiling water and allow to cool. Whip the Cremefine very stiff. Place a silicone muffin tin with 6 hollows on a correspondingly large board, lightly grease the hollows on the edge and line each one with a strip of baking paper protruding over the edge (for the latte macchiato-in-a-glass look).
2. Mix the quark and sweetened condensed milk in a large bowl until creamy. Take the gelatine out of the water, squeeze it out, put it in a saucepan and dissolve it over low heat. Stir it every now and then. When it is completely liquid, stir with 2 tablespoons of the curd mixture and then pour everything back into the curd mixture and mix well with it. Then fold in the stiffly slept Cremefine.

The individual layers:

1. For the first bottom layer of the quark mixture, put 6 well heaped tablespoons in a bowl and mix with 6 teaspoons of the cooled coffee concentrate. In terms of taste, this is the most intense. Fill all 6 wells equally high with it and smooth out a little.
2. For the second layer, stir 6 well-heaped tablespoons of quark mass with only 3 teaspoons of coffee concentrate and carefully pour the mass onto the first and smooth it out.
3. For the 3rd layer, stir 12 well heaped tablespoons of quark mass with 2 teaspoons of coffee concentrate and distribute them evenly over the 6 hollows and then lightly tap the board with the form on the work surface several times so that all 3 layers sit a little “.
4. Fill the remaining, white mass into a disposable piping bag, cut off the tip so far that an approx. 8 mm large opening is created and squirt it onto the last layer like a “whipped cream”. Then put the board with the mold in the refrigerator for about 2 – 3 hours.
5. Only lift the individual turrets out of the hollows shortly before serving, place them on a plate and only then carefully peel off the paper. If you like, you can grate dark chocolate on the hood and insert small rolls as straws …..
6. This dessert is not suitable for children in this form, as the coffee is very concentrated in it. You can of course replace the teaspoon amounts of coffee in the individual layers with other child-friendly aromatic liquids.