Lemon Curd Cream with Caramel Apple Jelly

For the cream, soak the gelatine in cold water and squeeze it out well. Cut into the vanilla pod and scrape out the pulp. Then wash the lemon with hot water, grate the peel finely and then squeeze out the juice.

Separate the eggs and beat the yolks with the sugar, lemon zest and juice in a hot water bath.

Now dissolve the pressed gelatine in the hot mixture and add the quark and vanilla pulp. Stir everything cold in an ice-cold water bath. Now fold in the egg white that was previously beaten with the salt.

Place square metal molds on strips of baking paper and pour in half of the mixture.

Now place the finely chopped ladyfingers soaked in calvados on this layer and then distribute the remaining protein mixture on top. Put everything in the fridge for about 3 hours.

For the jelly, soak the gelatine in cold water. Peel the apples and cut into small pieces. Squeeze the lemon and mix the apples with the juice.

Caramelize the sugar lightly. Add the apple cubes and sauté briefly. Then add the apple juice and white wine with the cinnamon stick and simmer for 4 minutes.

Remove the cinnamon stick and dissolve the squeezed gelatin in the hot liquid. Stir the jelly cold in an ice-cold water bath and fill it into, for example, glass molds (rinse with cold water beforehand). Place in the refrigerator for at least 3 hours (even longer, better). The jelly can also be prepared the day before.

Put the cream and jelly out of the molds and serve with mint, fruit and homemade caramel (sweat sugar with a little butter, place on baking paper and put in the fridge).