Summary

Ingredients

For the cream:

• 3 sheets gelatin, white
• 250 g ricotta
• 250 g quark (40%)
• 60 g powdered suar
• 2 tablespoon lemon juice
• 200 g cream

For the sauce:

• 200 g orane juice
• 1 sheet gelatin, white

Print Recipe Pin Recipe

Instructions

1. For the cream, soak the gelatine in cold water.
2. Mix together the ricotta, quark, powdered sugar and lemon juice. Dissolve the gelatin in a small saucepan over mild heat. Add a tablespoon of the cream to the gelatin and stir, then stir into the whole cream. Whip the cream until stiff and fold in. Pour the cream into jars.
3. Soak the gelatine for the orange sauce. Heat the orange juice and dissolve the squeezed gelatin in it. Pour spoonfuls over the cream and let it set.
4. Put the dessert in the fridge for at least 3 hours before serving.