Raspberry and Quark: Challenge accepted!

Don’t be so shy – try out something new!

Like this supercalifragilisticexpialidocious quark mousse with raspberry sauce. It kind of reminds me of the classical vanilla ice cream with hot raspberry sauce, but it is not quite like it.

Instead, it is a wonderful quark mousse (quark is a very special kind of milk product, a bit like ricotta, if you don’t have it try to find an adequate alternative by mixing different sorts of available milk products)

 

Raspberry and quark: A new interpretation
Print recipe
Adapted from Eckart Witzigmann: "Die Kürbisküche"
Raspberry and quark: A new interpretation
Print recipe
Adapted from Eckart Witzigmann: "Die Kürbisküche"
Ingredients
Quarkmousse
To garnish:
Servings:
Instructions
Preparation:
  1. Blend the thawed raspberries with the powdered sugar. Then take 2 tbsp of the juice, take 3 sheets of gelatin out of the cold water & stir the two on the stove at low heat. Once well combined, add the rest of the raspberry juice. For the quark mousse, mix the crème fraîche with the lemon juice & peel. Heat the left half sheet of gelatin out of the water & mix it on the stove with the liqueur at low heat. Stir the quark with the gelatin / liqueur & the semi - stiff cream. Beat the egg whites with slowly adding sugar and carefully fold them into the quark mixture.
Finish:
  1. Take dessert jars or something similiar (preferably transparent). The bottom layer consists of puffed rice crumbles, then alternating the quark mousse & the raspberry sauce. Last, but not least: Decorate!
Recipe Notes

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