Amarettini curd mousse with caramel

- 3 sheet white gelatine li>
- 50 g Amarettini
- 2 EL Amaretto
- 2 EL strong coffee li>
- 1 sp an> protein
- Salt
- 2 EL Icing sugar
-
100 g + 100 g whipped cream li> - 100 g Cream Quark
- 1 Parcel Vanilla sugar
- 50 g grated chocolate
- 75 g span> Sugar
280 minutes span>
- 1.
- Soak gelatine in cold water. Roughly crumble about 2/3 of the amarettini. Mix with liqueur and coffee.
- 2.
- Beat the egg white and a pinch of salt until stiff and sprinkle in the powdered sugar. Keep beating until the sugar has dissolved. Whip 100 g cream until stiff.
- 3.
- Mix the quark and vanilla sugar. Squeeze out the gelatine and dissolve it carefully. First stir 3 tablespoons of quark into the gelatin, then stir into the rest of the quark. Stir in the amarettini crumbs and grated chocolate.
- 4.
- Fold in the egg white and cream. Rinse four molds or cups (approx. 200 ml each) with cold water. Pour in the mass, chill for at least 4 hours.
- 5.
- Caramelize the sugar in a pan until golden brown. Pour in 100 g of cream. Simmer the caramel over low heat while stirring. Let the sauce cool down.
- 6.
- Dip molds in hot water and turn mousse onto plates. Garnish with the caramel sauce and the rest of the amarettini.
1 person approx.:
- 450 kcal li>
- 8 g protein
- 23 g fat
- 47 g carbohydrates
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