Lemon Dessert with Fruity Caramel

Ingredients

• 4 sheets of white gelatin
• 150 ml whipping cream
• 1 untreated lemon (zest and juice)
• 300 g quark
• 100 g Mascarpone
• 100 g sugar
• 2 oranges
• 0.5 tsp cinnamon powder
• mint (for garnish)

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Whip the cream until stiff. Wash the lemon hot, dry it, grate its zest and squeeze out the juice. Mix the quark with mascarpone, half the sugar, lemon zest and lemon juice until smooth. Squeeze out the gelatin and melt it over low heat in a saucepan. Add 3 Tbsp of the cream mixture and stir. Add the gelatin to the lemon cream and mix well. Pour the lemon cream into a bowl, cover and chill for at least 3 hours.

3. 3.

   Cut the oranges flat on top and bottom. Trim off any remaining white pith with a sharp knife so that no white skin remains. Slice the orange segments between the membranes, squeeze out the rest of the juice and catch it in a bowl.

4. 4.

   Caramelize the remaining sugar in a saucepan, pour in the orange juice and stir until the caramel dissolves. Stir in the cinnamon and briefly swirl the orange slices in the caramel.

5. 5.

   Serve by spooning some caramel sauce with orange slices onto each plate. Pinch a dollop of mousse onto each plate and garnish with mint.