Cinnamon Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 6 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg yolks
- 60 g suar
- 150 g quark, (cream quark)
- 3 sheets gelatin
- 300 ml cream
- 2 egg whites
- 2 tablespoon sugar
- 1 ½ teaspoon lemon juice
- 2 teaspoons ground cinnamon
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks with the sugar and cinnamon powder until foamy, mix in the cream quark.
- Soak the gelatine in water for about 10 minutes, squeeze it out well and dissolve it in a water bath. Add the quark mixture to the gelatin, stirring constantly, strain it through a fine sieve and let it solidify a little in the refrigerator.
- Beat the egg white until stiff, pour in the sugar, continue beating until the mixture is glossy. First pull the whipped cream, then the egg white into the quark mixture, then flavor the mixture with a little lemon juice and let it set in the refrigerator for four to six hours.
- Arrange the mousse on plates and sprinkle with cinnamon powder.
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