Orange Curd Mousse

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 12 hrs 45 mins
Course Dessert
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 ml orange juice, freshly squeezed
  • 4 orange (s), untreated
  • 400 g quark, (low-fat quark)
  • 150 grams sugar
  • 4 sheets gelatin, white
  • 200 ml cream
  • 1 shot orange liqueur
  • some butter, in flakes
  • some sugar
  • some orange juice
Orange Curd Mousse
Orange Curd Mousse

Instructions

  1. Rub the peel of an orange with a grater. Peel and fillet all oranges. Reduce the orange juice to a quarter of a liter.
  2. Soak the gelatine leaves in cold water, squeeze out and dissolve in the boiled down, slightly cooled orange juice.
  3. Mix the quark, sugar and orange juice / gelatin mix to a cream. Then stir in the grated orange peel.
  4. Whip the cream with a little sugar and fold into the cream. Put the mousse in the refrigerator for at least 12 hours.
  5. To serve, shape the orange mousse into dumplings with a wet spoon and garnish with orange fillets.
  6. You can also cook a warm sauce from a little orange juice with a little sugar and a dash of orange liqueur, into which a few cold butter flakes are stirred in at the end. Drizzle the orange sauce around the mousse socks with some space and serve.
  7. The sauce is not a must, it also tastes great WITHOUT.

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