Summary

Ingredients

• 0.5 ½ vanilla pod (s)
• 2 oranges (at least 1 them untreated)
• 1 lemon (s), untreated
• 250 g quark (low-fat quark)
• 50 g powdered suar
• 1 teaspoon vanilla sugar (Bourbon vanilla)
• 2 egg whites
• 150 grams sugar
• 200 g cream
• 1 tablespoon orange liqueur
• 1 star anise
• 500 g berries, fresh (strawberries, raspberries, etc.)

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Instructions

1. Halve the vanilla pod lengthways and scrape it out. Grate half of the peel of half a lemon and the untreated orange and then squeeze the fruit. Mix the juice with the quark, powdered sugar, vanilla pulp and vanilla sugar. Whip the cream until stiff. Then beat the egg whites very stiff (!) And pour in 100 g of sugar. First fold the egg whites, then the cream into the curd mixture.
2. Line a kitchen sieve with a tea towel and pour the mixture into it. Place the sieve in a larger bowl, cover the mousse with cling film and refrigerate overnight (at least 6-8 hours).
3. Tip: Make sure that the tips of the tea towel are also in the larger bowl, otherwise it will be a sticky mess!
4. For the marinade, squeeze out the remaining oranges and the remaining half lemon. Bring the juice with 50 g sugar, the scraped-out vanilla pod, the star anise and the orange liqueur to the boil and simmer for approx. 5-10 minutes.
5. To serve, clean the fruits and add them to the marinade, quartered if necessary. Let it steep briefly and distribute on plates. Finally, cut off the mousse with 2 tablespoons and place on the fruit.