Quark Mousse in Strawberry Puree

Ingredients

• 4 sheets white gelatin
• 3 egg yolks (M)
• 1 egg white (M)
• 3 tbsp powdered sugar
• 250 g low-fat quark
• 1 vanilla pod
• 100 ml whole milk
• 125 ml whipping cream
• 500 g strawberries
• 2 tbsp sugar
• 100 ml red currant juice

Instructions

1. 1.

   Soak gelatin in cold water. Whisk egg yolks with powdered sugar until very fluffy. Drain quark on kitchen paper and fold into the mixture. Split the vanilla pod, scrape out the seeds, and bring the seeds and pod to a boil in milk once; remove from heat and dissolve the squeezed gelatin in it.

2. 2.

   Remove the pod and quickly stir the vanilla milk into the cream. Beat one egg white and the cream separately until stiff peaks form. Gently fold the cream first, then the egg white into the mixture and chill the mousse for at least 2 hours.

3. 3.

   Wash, trim, and puree strawberries with sugar and currant juice. Spoon the puree into glasses or bowls. Using two wet tablespoons, cut out noodles from the mousse and place them in the puree. Garnish as desired with lemon balm and fresh strawberries.