Quark Cream with Saffron Cannelloni and Citrus Fruit Salad
Quark cream with saffron cannelloni and citrus fruit salad is a recipe featuring fresh ingredients from the South fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tsp saffron (ground)
- 100 g flour
- 1 pinch salt
- 1 egg
- 1 tsp melted butter
- 100 g sugar
- 3 sheets gelatin
- 200 g quark
- 1 vanilla pod (aroma)
- 1 tbsp Lemon Juice
- 20 ml orange liqueur
- 200 ml whipping cream
- 2 untreated oranges
- 1 grapefruit
Instructions
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1.
Dissolve the saffron in 1 tbsp warm water. Knead the flour with salt, saffron water, egg and butter into a firm, smooth dough. If needed add a little more water. Cover and let rest for about 30 minutes.
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2.
Roll out the dough very thin using a pasta machine. Cut into 4 rectangles (about 14x10 cm). Cook in hot water with 1 tbsp sugar for 3-4 minutes. Shock in cold water and cover to keep cool.
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3.
Soak gelatin in cold water. Mix quark with 3-4 tbsp sugar, vanilla aroma and lemon juice until smooth. Melt the drained gelatin with liqueur in a small pot. Stir in 3 tbsp of the quark cream and fold into the remaining cream. Whip the cream stiff and fold it in.
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4.
Line four cylinder molds (about 14 cm long, 3-4 cm diameter) with parchment paper and place on a tray. Fill a piping bag with the cream and fill the cylinders. Cover and refrigerate for at least 3 hours.
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5.
Wash oranges hot and dry grate them. Zest the peel. Peel the grapefruit thoroughly and cut out the segments. Catch the juice, squeeze out the remaining flesh and add it. Boil the juice with zest and remaining sugar for about 5 minutes, then let cool. Add the segments and chill.
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6.
Release the mousse from the molds, remove parchment and roll into pasta sheets. Arrange on a plate with the citrus fruit ragout and garnish as desired with dried fruits, chocolate, pistachios, raspberries and fruit jelly.
