Curd cheese mousse with strawberries and vanilla cream

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 750 g Strawberries
  • 2 TABLESPOONS + 3 tablespoons + 3 tablespoons icing sugar
  • 4 sheets white gelatine
  • 250 g cream quark (40 % fat)
  • 300 g + 400 g whipped cream
  • 2 TABLESPOONS Caramel syrup (bottle)
  • 1 Vanilla pod
  • 2 TABLESPOONS Vanilla custard powder
  • 3-4 Stem(s) Mint
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Wash and clean 600 g strawberries and, depending on size, halve or quarter them. Sprinkle with 2 tablespoons of icing sugar and let it stand for about 20 minutes until strawberry juice has formed.

  2. 2

    Soak gelatine in cold water. Mix quark and 3 tbsp. icing sugar. Squeeze the gelatine, dissolve at low heat. Stir in 2 tbsp. quark cream and then stir into the rest of the cream. Place in the refrigerator.

  3. 3

    Whip 300 g cream until stiff and fold into the gelling cream.

  4. 4

    Take off a few spoons of strawberry juice and mix with syrup. Stir into the strawberries. Divide into glasses. Add the curd mousse. Cover and chill for about 30 minutes.

  5. 5

    Cut the vanilla pod lengthwise and scrape out the pulp. Stir pudding powder, 3 tbsp. icing sugar, vanilla pulp and 5 tbsp. water until smooth. Boil 400 g cream and pod. Stir in the pudding powder and bring to the boil.

  6. 6

    Remove the pod and let the cream cool down.

  7. 7

    Spread vanilla cream over the mousse. Wash the mint and shake dry. Wash the remaining strawberries, dab dry and place on skewers with the mint. Decorate the glasses with it.