Quark mousse with caramelized orange segments

Ingredients for 4 servings:

• 400 g quark
• 3 sheets of white gelatin
• 3 egg yolks
• 240 g sugar
• 4 tbsp orange liqueur
• 1 lemon(s), organic
• 5 orange(s), organic
• 250 ml cream
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes

Soak the gelatine in cold water. Finely grate the zest from one lemon and one orange. Split the vanilla pod lengthwise and scrape out the seeds. Beat 120g of sugar with the egg yolks and 3 tablespoons of orange liqueur in a hot water bath until creamy. Dissolve the squeezed gelatine in the warm egg cream. Place the bowl in a cold water bath and stir until cold. Stir the quark, vanilla seeds and grated lemon and orange zest into the egg cream. Whisk the cream until stiff peaks and fold into the mixture. Cover and chill overnight. Peel the zest from 2 oranges using a zester, place in boiling water for 2 minutes and drain. Cut the zest off all of the oranges, including the white part. Cut the segments out between the dividing walls, reserving the juice. Heat 120g of sugar with 2 tablespoons of water. Dissolve the sugar and caramelize until brown. Add the orange juice and 1 tablespoon of liqueur. Scoop out mousse dumplings and arrange on dessert plates. Add the orange segments and drizzle with the orange caramel sauce. Arrange the orange peel strips on top.