Summary

Ingredients

• 4 egg (s), including the yolk
• 170 grams sugar
• 500 g quark (low-fat quark)
• 1 teaspoon orange (s) - peel, grated
• 2 orange (s), untreated
• 6 sheets gelatin
• 4 egg (s), including the egg white
• 1 pinch (s) salt

Print Recipe Pin Recipe

Instructions

1. Beat the egg yolks with half of the sugar over the water bath until frothy, beat cold over ice and add the quark and orange peel.
2. Soak the gelatine and let it swell.
3. Fillet the oranges and cut into small pieces, collecting the juice. Briefly heat the juice and the orange pieces. Squeeze out the gelatine and dissolve it in the warm orange juice and let it cool down a bit. To ensure thorough mixing, stir a spoonful of egg yolk / quark mixture into the gelatine. Then add the rest to the egg yolk / quark mixture. Beat the egg white with the salt and the remaining sugar until very stiff and carefully fold it into the orange cream, do not use a hand mixer. Pour the cream into a large bowl or serving bowls and refrigerate for a few hours or overnight to set.