Quark-yoghurt-lemon Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g low-fat quark
- 500 g yourt
- 2 lemon (s), organic
- 4 tablespoon sugar
- 1 packet vanilla sugar
- 250 ml cream
- 6 sheets gelatin
Print Recipe
Pin Recipe Instructions
- Soak the gelatin sheets in a bowl of cold water to soak.
- Wash the organic lemons with hot water, then rub the peel and squeeze the juice through a sieve. Mix the sugar and vanilla sugar with the lemon juice.
- In a large bowl, add the quark and yoghurt, mix together.
- Take the gelatine sheets out of the water and squeeze them out, add to the lemon juice and place in the microwave at full power for 30 seconds (or briefly heat up in a saucepan until the gelatine has become liquid, but do not boil).
- Add some of the quark and yoghurt mixture to the gelatine, stir. Then return to the bowl with the rest of the quark-yoghurt mixture and stir well. Place in the refrigerator for 30 minutes until the mass starts to gel.
- Whip the cream until stiff and carefully fold it into the mixture with a whisk. Now divide into small bowls or chill in a large bowl in the refrigerator for at least 3 hours. Then you can also cut off cams.
- Tip: If you add 8 sheets of gelatine to the amount of the mixture, you can also use them as a filling for cakes.
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