Vanilla Curd Mousse with Oranges
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 4 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 orange (s)
- 200 g suar
- liter ⅛ orange liqueur
- 500 g cream quark
- 6 packs vanilla sugar
- 4 vanilla pod (s)
- 3 sheets gelatine, white
- 400 ml whipped cream
- Lemon balm, for garnish
Print Recipe
Pin Recipe Instructions
- First peel two oranges like apples, completely removing the white skin. Cut out the fillets between the separating skins.
- Wash the third orange with hot water and cut in half, squeeze out one half and cut 6 round slices of 1-2mm thickness from the other half.
- Melt the sugar in a thick-bottomed saucepan over medium heat to make light brown caramel. Pour in the liqueur and simmer the caramel over a mild heat. Pour in the orange juice, add the orange slices and cook gently for 1-2 minutes. Take the saucepan off the stove and let the orange caramel cool down.
- Put the quark in a bowl and mix with the vanilla sugar. Slit the vanilla pods lengthways, scrape out the pulp and stir into the quark mixture. Soak the gelatine in cold water.
- Whip the cream until stiff. Dissolve the gelatine until dripping wet on a mild heat and stir quickly into the curd mixture with a whisk, as well as half of the cream and carefully fold in the rest of the cream.
- Pour into a bowl, cover and refrigerate for 3-4 hours.
- Arrange orange slices in the middle of the plates. With a hot tablespoon per serving, cut 3 lobes from the quark mousse and arrange on the plates. Pour in the orange caramel and garnish with orange fillets and lemon balm.
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