Mousse with Egg Liqueur and Strawberries

Name: Mousse with Egg Liqueur and Strawberries
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 10 min
Yield: 4
Cuisine: German
Ingredients: 4 sheets white gelatin; 2 egg yolks; 500 g low‑fat quark; 125 ml egg liqueur; 80 g sugar; 1 packet vanilla sugar; 150 ml whipping cream (at least 30% fat); 80 g sugar; 3 tbsp Flour; 3 tbsp orange juice; 2 tbsp liquid butter; 3 tbsp finely chopped almond kernels; 2 tbsp ground almonds; 1 tbsp powdered sugar; 2 tbsp orange liqueur; 200 g fresh strawberries; 2 tbsp orange liqueur; 3 tbsp powdered sugar; 4 tbsp egg liqueur; mint (for garnish)

Prep: 30min

| Servings: 4 | Cook: 20min

A mousse made with egg liqueur served alongside fresh strawberries is a recipe featuring fresh ingredients from the tartlet category. Try this and other recipes from Spoonsparrow!

Ingredients

4 sheets white gelatin
2 egg yolks
500 g low‑fat quark
125 ml egg liqueur
80 g sugar
1 packet vanilla sugar
150 ml whipping cream (at least 30% fat)
80 g sugar
3 tbsp Flour
3 tbsp orange juice
2 tbsp liquid butter
3 tbsp finely chopped almond kernels
2 tbsp ground almonds
1 tbsp powdered sugar
2 tbsp orange liqueur
200 g fresh strawberries
2 tbsp orange liqueur
3 tbsp powdered sugar
4 tbsp egg liqueur
mint (for garnish)

Instructions

1.
Soak the gelatin in cold water for the filling. Whisk the egg yolks over a hot, not boiling water bath until frothy. Squeeze out excess water from the gelatin and dissolve it into the warm mousse foam. Mix the quark with the egg liqueur, sugar and vanilla sugar. Beat the cream stiff and fold it into the mixture. Chill in the refrigerator for half an hour.
2.
Mix orange juice and butter together and stir in chopped and ground almonds. Cut a 6 cm diameter circle from a sheet of cardboard. Line a baking tray with parchment paper, place the template on top and spread the dough thinly over it with a spatula. Repeat to make 12 dough circles and bake in a preheated oven at 180 °C (convection) until golden brown. Let cool. Wash, trim and chop the strawberries, mix with orange liqueur and 2 tsp powdered sugar, and let steep for 1½ hours.
3.
For serving place one almond leaf on each of four plates, fill a pastry bag with a large nozzle with half the mousse, spray it onto the almond leaf, top with another almond leaf and repeat. Finish with the last almond leaf and dust with powdered sugar. Arrange the strawberries beside, drizzle with egg liqueur and garnish with mint.