Summary

Ingredients

• 4 large mandarins
• 4 sheets gelatin
• 100 g suar
• 150 g quark, (cream quark 40% fat in dry matter)
• 300 g cream
• 2 tablespoon lemon juice
• some pistachios, chopped

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Instructions

1. Soak the gelatine in cold water according to the instructions on the package.
2. In the meantime, wash the mandarins well, cut them in half, squeeze the juice with the pulp and measure out 150 ml. Be careful not to damage the bowls.
3. If the juice is not enough, take a little orange juice or more lemon juice.
4. Put the juice with the sugar and lemon juice in a saucepan and heat over a low heat until the sugar melts.
5. Squeeze out the gelatine, add a few spoons of warm juice and dissolve the gelatine in it. Gradually add the remaining juice. Let cool down in a cold water bath, add the quark and mix the mixture well with the hand mixer on the lowest setting. Put the mixture in a cool place and stir in between.
6. In the meantime, use a spoon to carefully remove the inner skins and threads from the mandarin peel and cut away the small bumps at the bottom so that the pods stand well. Rinse the bowls ice cold and have them ready. As soon as the juice and quark mass begins to gel, whip the cream very stiffly and fold in carefully.
7. Carefully pour the mousse into a piping bag with a large nozzle and squirt into the bowls. Cover and chill for at least 2 hours and garnish with chopped pistachios just before serving.
8. Alternative: The dessert can also be prepared with small oranges.