Eggnog – Curd Mousse

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine European
Servings (Default: 6)

Ingredients

  • 5 sheets gelatine, white
  • 500 g cream quark
  • 2 tablespoon sugar
  • 1 vanilla pod (s)
  • 150 ml egg liqueur
  • 200 g whipped cream
  • 1 packet raspberries (300 g, frozen)
  • 2 tablespoon powdered sugar
  • 2 teaspoons lemon juice
  • 2 tablespoon water, hot
Eggnog – Curd Mousse
Eggnog – Curd Mousse

Instructions

  1. Soak the gelatine in cold water. Mix the quark, sugar, scraped vanilla pulp and eggnog. Whip the cream. Squeeze out the soaked gelatine, dissolve in two tablespoons of hot water and stir with the eggnog quark. Fold in the whipped cream with a whisk.
  2. Divide the raspberries between six dessert glasses. Sprinkle with powdered sugar and drizzle with lemon juice. Pour the mousse over it and place in the fridge for at least 1 hour.

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