Summary

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

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Instructions

1. First peel two oranges like apples, completely removing the white skin. Cut out the fillets between the separating skins.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour into a bowl, cover and refrigerate for 3-4 hours.
7. 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.