Blackberry Cream with Cream

Ingredients

• 3 sheets gelatin
• 300 g blackberries
• 2 egg yolks
• 20 ml orange liqueur
• 2 tbsp lemon juice
• 50 g powdered sugar
• 250 g quark
• 200 g Cream cheese
• 200 ml whipping cream
• 150 g yogurt
• 2 tbsp coconut syrup
• 1 tbsp lime juice
• coconut chips
• mint

Instructions

1. 1.

   Soak the gelatin in cold water. Rinse and drain the blackberries, reserving a few for garnish; puree the rest and strain through a fine sieve.

2. 2.

   Whisk the egg yolks with the liqueur, lemon juice, and powdered sugar over a hot water bath until creamy. Stir in the squeezed gelatin until it melts.

3. 3.

   Remove from heat, beat cold, then fold in quark, cream cheese, and blackberry purée.

4. 4.

   Beat the whipping cream to stiff peaks and gently fold into the mixture.

5. 5.

   Transfer the mousse to a bowl, cover, and refrigerate for at least 3 hours.

6. 6.

   Whisk together yogurt, coconut syrup, and lime juice to make the sauce.

7. 7.

   Scoop portions of the chilled mousse onto plates, drizzle with the sauce, and garnish with remaining blackberries, coconut flakes, and mint.