Summary

Ingredients

• 200 g low-fat quark
• 180 g yourt, 10%
• 100 g suar
• 3 sheets gelatine, (1 more in summer)
• 4 egg whites
• 1 pinch (s) salt
• 1 lime (s), (approx. 35 ml juice including a little pulp)
• 0.5 ½ vanilla pod (s)
• 200 ml cream

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Instructions

1. Soak gelatine in cold water for 10 minutes according to the instructions on the package.
2. In the meantime, stir the quark, yoghurt and sugar until smooth.
3. Squeeze the juice of the lime with a little pulp. Scrape out the pulp of the vanilla pod with a knife. Add both to the quark yoghurt and mix well.
4. Carefully (!) Heat gelatine dripping wet on the stove or in the microwave until it dissolves. Add a few tablespoons of the quark yoghurt mixture and stir well. Gradually add the remaining mass and stir well again and again so that the gelatine does not clump. Put the mixture in a cool place until it starts to gel.
5. Beat the egg whites with the salt and cream separately until stiff. Stir the quark and yoghurt mixture until smooth and carefully fold in the egg white and cream alternately. Chill the mousse for at least 2 hours.
6. Peel off the mousse with a spoon and garnish as desired.