Lemon Mousse

Ingredients

• 5 sheets white gelatin
• 600 g quark
• 150 g sugar
• 1 untreated lemon
• 3 egg whites
• 1 pinch salt
• 400 ml whipping cream (min 30% fat)
• mint (for garnish)

Instructions

1. 1.

   Soak the gelatin in plenty of cold water for 10 minutes.

2. 2.

   Whisk the quark with the sugar. Wash the lemon hot, finely grate the zest and squeeze out the juice; stir both into the quark. Warm the gelatin in 5 tbsp water in a small pot and dissolve (do not boil); whisk 2 tbsp of the quark into the gelatin, then quickly fold the gelatin into the quark mixture. Beat the egg whites with the pinch of salt until stiff and gently fold into the quark batter.

3. 3.

   Refrigerate to set for 1–2 hours.

4. 4.

   Whip the cream stiffly and fold it into the set cream. Spoon the mousse into four bowls and chill in the refrigerator until firm (best overnight).

5. 5.

   Keep chilled until serving and garnish with a mint leaf before serving.