Orange Curd Mousse

Mousse:

1. Rinse a small bowl with a capacity of approx. 800 ml with cold water and line it with cling film. Soak gelatine in cold water and allow to swell. Put 250 ml of juice with 50 g of sugar in a large, shallow saucepan and simmer gently over medium heat without a lid until the liquid has reduced to 100 ml and a syrup has formed. Then stir in the orange zest and leave to cool for 2-3 minutes. Then stir in the squeezed gelatine into the still warm syrup and let it dissolve.
2. Stir the quark with a hand whisk in a bowl until smooth and then stir in the gelatin syrup. Beat the egg whites until stiff. When it starts to set, gradually add the remaining 40 g of sugar and continue whipping until a firm, tough, shiny egg white has formed. Lift this under the curd mass. Finally, whip the cream until stiff, also fold in, pour the mixture into the bowl up to approx. 1.5 cm below the rim and place in the refrigerator for approx. 2 – 3 hours.

Outer layer:

1. Remove a little from the remaining 350 ml of juice and mix the starch with it. Bring the 300 ml together with the sugar to a boil in a saucepan, stir in the starch and cook until it sets and the mixture becomes a pudding. Remove from heat and let cool down for 2-3 minutes. Stir it every now and then.

Assembly:

1. Turn the solid mousse out of the bowl onto a flat surface and remove the foil. Rinse the same bowl again with cold water and pour the orange pudding into it. Then, with the help of the base, plunge the mousse into the pudding with a curve and curve downwards, press it in gently with the flat of your hand so that it can spread around and everything is flush with the bowl. Place the bowl in the refrigerator for another 1 – 2 hours.
2. When it has set, loosen the pudding a little at the top with a sharp knife and turn it onto a plate, garnish with orange fillets etc. and cut into small pieces of cake for serving.
3. For filleting an orange, here is the link: