Raspberry Mousse in Dark Chocolate Coating & Raspberry Sauce with Selected Berries

Cut five strips of baking paper (approx. 5 x 20 cm) for the chocolate coating. For the edge, bend inwards a centimeter to make it easier to peel off the baking paper. Melt the dark couverture in a water bath. Fix the strips of parchment paper with a drop of water on a sheet of aluminum foil so that they lie flat on the surface. The kink must point downwards! Then distribute the melted couverture on the strip, you can rub it over the edge of the strip. Now let the strips cool down. When the time comes, turn the strips over and carefully peel off the parchment paper. Now quickly shape the chocolate strips into a circle, holding the edges with your index finger and thumb for a long time so that the edges stick together nicely. Attention: You have to pay close attention here. The couverture must not be too hard or too soft! Once the circles have been formed, put them in a cool place.

First soak the gelatine sheets in cold water. Then puree the raspberries and strain them through a sieve. Then mix the raspberry pulp with the powdered sugar. Mix together yogurt, quark, lemon zest, liqueur and sugar. Mix the dissolved gelatine with some of the quark-yoghurt mixture and stir into the rest of the mixture. Whip the cream. When the curd mixture begins to gel, fold in the cream. Then stir in the raspberry pulp. Now fill the raspberry mousse into a piping bag. Carefully fill the raspberry mousse up to the rim in the firm chocolate molds and chill. Ideally, prepare the mousse and chocolate coats at least six hours in advance.

For the sauce, puree the raspberries with a little lemon juice and powdered sugar and chill.

When serving, garnish the plate with chocolate sauce if you like. Place a raspberry mousse mold on each side of the plate. On the other side of it, make a turret out of the berries. Finish with currants. Put the raspberry sauce on the edge of the raspberry mousse mold so that a little sauce runs on top and on it. Ideally along the seam. Put a mint leaf and a raspberry in the sauce on the mold. Dust the icing sugar finely over the fruit.