John Myers
Contents
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Ingredients
- 750 g Lactose-Free curd cheese
- 500 g Yogurt 1.5% lactose free
- 300 g Low carb sugar
- 1 tsp Vanilla flavor
- 10 leaves Gelatin
- 1,5 Piece. Organic lemons, zest
- 150 ml Organic lemons, juice
- 400 ml Lactose-Free cream
Instructions
Preface:
- This mousse is especially for those who have to struggle with a lactose intolerance, but should not miss out on a delicious dessert. Since many also react to sugar, I also used a special low-carb sugar made from erythritol (sugar alcohol). Although it does not have the strong sweetening power of normal sugar (hence the increased amount), it also has "0 calories".
Preparation:
- Soak gelatine in plenty of cold water and allow to swell. Wash lemons with hot water, dry them and rub off the skin of 1 1/2 pieces. Then squeeze out enough lemons until you reach 150 ml (for me it was 3 pieces).
- Mix the quark, yogurt, low-carb sugar and vanilla flavor in a 3000 ml bowl. Put lemon juice and zest in a saucepan, heat slightly, remove from heat and dissolve the swollen, well-squeezed gelatin in it while stirring. Then mix the liquid with 4 tablespoons of the quark mass, then stir it into the quark mass and cool it for about 15 minutes until it tightens slightly and begins to set.
- Meanwhile, whip the cream until stiff, fold in, transfer everything into a large bowl and let it set properly for about 4 - 5 hours. Overnight would be ideal.
- To serve, prick the dumplings with a tablespoon and garnish with a little decoration. The crowd was intended for 12 people ................
