Quark amarrettini mousse with caramel sauce

Ingredients

Directions

1. 1

   Coarsely crumble 50 g Amarettini. Mix the Amarettini, liqueur and coffee. Soak gelatine in cold water. Whip 125 g cream until stiff. Beat egg white and salt until stiff, sprinkle in icing sugar. Continue beating until the sugar has dissolved.

2. 2

   Mix quark and vanillin sugar. Melt the squeezed gelatine in a small pot. Stir in 3 tbsp. quark, then stir into the remaining quark. Stir in Amarettini. Alternately fold in the egg whites and cream, then add the grated chocolate. Rinse 4 cups (200 ml each) with cold water. Pour in cream evenly and chill for about 4 hours. Caramelise the sugar in a pot until golden brown. Add 100 g of cream and boil the caramel at low heat until it is soft. Let the sauce cool down.

3. 3

   Alternately fold in the egg whites and cream, then add the grated chocolate. Rinse 4 cups (200 ml each) with cold water. Pour in cream evenly and chill for about 4 hours. Caramelise the sugar in a pot until golden brown. Add 100 g of cream and boil the caramel at low heat until it is soft. Let the sauce cool down. Hold cups under hot water and turn them over. Arrange mousse with caramel sauce on plates and decorate with 25 g Amarettini

4. 4

   waiting time approx. 4 hours