Summary

Ingredients

• 150 ml wine, (plum wine)
• 3 sheets gelatin
• 100 g suar
• 250 g quark, (low-fat quark)
• 150 ml sweet cream
• Fruits, exotic for garnish
• possibly powdered sugar

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Instructions

1. Soak the gelatine according to the instructions on the package (usually 5 minutes in cold water).
2. In the meantime, heat the plum wine together with the sugar in a saucepan. Do not let cook!
3. Squeeze out the gelatine and dissolve it in the wine.
4. Put the quark in a bowl and mix with the plum wine. Whip the cream very stiff and fold in. The mixture is still very liquid and has to be in the refrigerator for several hours. It is best to prepare the mousse the day before.
5. For serving, two tablespoons are used to form cams from the mousse and arrange on plates.
6. A few columns of (exotic) fruits, for example persimmon, pomelo, mango, etc.
7. If you like, you can sprinkle the dessert with a little powdered sugar.