Quark Cream with Raspberries

Ingredients

• 4 sheets white gelatin
• 1 egg yolk
• 80 g sugar
• 0.5 vanilla pod (filling)
• 125 ml yogurt
• 250 g quark
• 125 ml heavy cream (min 30% fat)
• 250 g raspberries
• Mint leaves (for garnish)

Instructions

1. 1.

   Soak the gelatin in cold water for 10 minutes.

2. 2.

   Whisk the egg yolk with sugar and vanilla pod filling until frothy. Fold in yogurt and quark alternately. Squeeze out excess water from gelatin, dissolve it in 2 tbsp water over low heat (do not boil). Stir 3 tbsp of quark mixture into the gelatin, then quickly fold the rest of the quark mixture in. Chill.

3. 3.

   Beat the cream until stiff peaks form; when the quark mixture starts to thicken, fold in the whipped cream. Divide into four chilled ramekins and refrigerate for at least 2 hours.

4. 4.

   Rinse, wash, and drain the raspberries.

5. 5.

   After chilling, pour the mousse over the raspberries on plates and garnish with mint leaves before serving.