Summary

Ingredients

• 250 g quark
• 1 teaspoon vanilla pod (s), dried and ground
• 2 cl raspberry spirit
• 3 sheets gelatin
• 200 g whipped cream
• 150 grams sugar
• 1 egg (s)
• 200 g blackberries (frozen)
• 1 packet vanilla sugar
• some powdered sugar
• some blackberries, whole, for decoration

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Instructions

1. Let the blackberries defrost. Drain the curd. Soak the gelatine in cold water according to the instructions on the packet.
2. Whip the cream until stiff. Beat the egg, sugar and vanilla pod in a bowl until frothy. Then fold in the quark. Heat the raspberry brandy and dissolve the squeezed gelatine in it - do not let it get too hot so that the gelatine does not burn. Stir the whole thing into the quark mixture and carefully fold in the cream. Chill the mousse for approx. 2 to 3 hours.
3. Mix the blackberries and pass them through a hair sieve to remove the stones. Then add the vanilla sugar and season with powdered sugar. Pour a mirror of the sauce onto the dessert plate, cut off 2 lobes of the mousse with a tablespoon and place on top. Add the whole blackberries.
4. Tip: You can add chocolate sprinkles or chocolate shavings over the cams.