Amarettini curd mousse with caramel

Ingredients

Directions

1. 1

   Soak the gelatine in cold water. Coarsely crumble about 2/3 of the Amarettini. Mix with liqueur and coffee.

2. 2

   Beat the egg whites and 1 pinch of salt until stiff and add icing sugar. Continue beating until the sugar has dissolved. Whip 100 g cream until stiff.

3. 3

   Mix the quark and vanillin sugar. Squeeze the gelatine and dissolve carefully. First stir 3 tbsp. quark into the gelatine, then stir into the remaining quark. Stir in amarettine crumbs and grated chocolate.

4. 4

   Fold in the egg white and cream. Rinse four moulds or cups (each containing approx. 200 ml) cold. Pour in the mixture and leave to cool for at least 4 hours.

5. 5

   Caramelise the sugar in a pan until golden brown. Add 100 g of cream. Boil the caramel at low heat while stirring. Let the sauce cool down.

6. 6

   Dip the moulds in hot water and turn the mousse onto plates. Decorate with caramel sauce and rest of Amarettini.