Orange Pudding

Ingredients

• 500 g whipping cream
• 1 tbsp grated orange zest
• 100 ml Orange Juice
• 20 ml orange liqueur
• 100 g sugar
• 250 g low-fat quark
• 4 sheets white gelatin
• 3 oranges
• 6 molds (about 200 ml each)

Instructions

1. 1.

   Whisk 400 g of cream with sugar, quark, orange juice and zest using the beaters of an electric hand mixer. Soak gelatin for about 10 minutes in cold water. Squeeze out excess water and dissolve in orange liqueur over low heat in a small saucepan. Stir in 3 tbsp of the quark mixture and fold into the remaining batter thoroughly. Whip the remaining cream stiff and fold it in.

2. 2.

   Peel one orange and cut six thick slices. Cut the slices to fit the bottoms of the molds and place them inside. Pour the orange mousse over the slices and refrigerate for 3–4 hours until set.

3. 3.

   Peel the remaining oranges with a sharp knife, remove the flesh from the inner membranes into fillets.

4. 4.

   For serving briefly dip the molds in hot water, then pour onto dessert plates and garnish with orange fillets.