Low-carb lemon mousse with lemon curd swirls

Ingredients for 1 servings:

• 250 g low-fat curd cheese
• 250 g crème fraîche
• 250 g cream
• 130 g sweetener (erythritol)
• 10 dashes sweetener, liquid
• 1 lemon(s), the juice
• 3 ½ sheets of gelatin
• 5 tbsp low-carb lemon curd

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

LOGI, sugar-free, gluten-free

Soak the gelatin in cold water for 5 minutes. Squeeze the lemon, gently bring the juice to a boil with the erythritol, and melt the erythritol. Remove the mixture from the heat and let it cool briefly. Stir in the gelatin until completely dissolved. Mix the low-fat quark and crème fraîche together. Whisk the cream until stiff peaks form. Fold the quark mixture into the gelatin mixture, a tablespoon at a time, stirring thoroughly. The mixture will now be quite runny. Carefully fold in the cream, season with liquid sweetener, and let it set in the refrigerator for about 30 minutes. Carefully spread the low-carb lemon curd (http://www.chefkoch.de/rezepte/2631811413401139/Low-carb-Lemon-Curd.html) over the mousse and marble it with a spoon. Let it set completely; this takes at least 4 hours, preferably overnight. Blueberries go particularly well with this.