Vanilla Curd Mousse with Lemon Curd

First put the egg yolks in a small saucepan. Then carefully bring the lemon juice to the boil together with the lemon zest and sugar in another saucepan until the sugar has dissolved. Then add the butter and let it melt. Add the hot mixture to the egg yolks while stirring and then pull this saucepan onto the hot plate. From there on, stir steadily over medium heat until the mixture becomes nice and creamy (the mixture must no longer boil). Then pour the lemon spread into glasses and store in the refrigerator.

Mix the quark, powdered sugar, pulp of the vanilla sticks and lemon juice until smooth. Then put the dissolved couverture together with the gelatine, which was dissolved with orange liqueur over a mild heat. When the mousse is starting to set, fold in the whipped cream and place in a loaf pan. Then cut the mousse into slices.

Mix the icing sugar, flour, egg white and milk until smooth so that no lumps are formed. If lumps do form, the dough can be passed through a sieve. Cover the smooth dough with some cling film and place in the refrigerator for 30 minutes. Then spread the mixture on a silicone baking mat (flat, thin circles). Then bake the small "blobs" in a preheated oven at 180 degrees (electric stove) for 4 to 5 minutes until they are golden brown. Take the finished ribs out of the oven and let them cool down on a rack. In order to form small rolls out of baked hips, the biscuits, which are still hot, have to be quickly rolled up. Then let the hips cool down so that they become nice and firm.

Caramelize the sugar with a little water and let the pot cool down a little. Skewer the salty nuts on toothpicks and pull them through the sugar mass. Place the finished nut skewers on greased aluminum foil and let them dry. When the nuts are completely dry, remove the toothpicks.