Summary

Ingredients

• 400 g quark
• 3 sheets gelatin, white
• 3 egg yolks
• 240 g suar
• 4 tablespoon orange liqueur
• 1 lemon (s), organic
• 5 orange (s), organic
• 250 ml cream
• 1 vanilla pod, which the pulp

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Instructions

1. Soak the gelatine in cold water. Finely rub the peel of the lemon and one orange. Cut the vanilla pod lengthways and scrape out the pulp. Beat 120 g of sugar with the egg yolks and 3 tablespoons of orange liqueur in a hot water bath until creamy. Dissolve the squeezed gelatine in the warm egg cream. Place the bowl in a cold water bath and stir until cold.
2. Stir the quark, vanilla pulp, grated lemon and orange peel into the egg cream. Whip the cream until stiff and fold into the mixture. Cover and chill overnight.
3. Peel off the peel of 2 oranges with a zest, place in boiling water for 2 minutes and drain. Cut off the peel from all oranges, including the white. Loosen the fillets from between the dividers. Catch the juice in the process. Heat 120 g sugar with 2 tablespoons of water. Dissolve the sugar and caramelize until brown. Add orange juice and 1 tablespoon of liqueur.
4. Cut off the mousse and arrange on dessert plates. Add the orange fillets and drizzle with the orange caramel stock. Spread the orange peel strips on top.