Curd cheese mousse with braised rhubarb

  • 250 g Rhubarb
  • 140 g Sugar
  • 1 vanilla pod
  • 1 cinnamon stick
  • 3 thin slices of ginger
  • 50 g frozen raspberries
  • 5 sheet Gelatine
  • 200 g Lean quark
  • 2 Protein (size M)
  • Salt
  • 250 g Whipped cream
  • 15 ml Orange liqueur
  • aluminum foil
45 minutes
very easy
1.
Wash and clean the rhubarb, cut into diamonds and place in an ovenproof dish. Bring 50 ml of water and 75 g of sugar to the boil, dissolve the sugar. Pour over the rhubarb. Cut the vanilla pod lengthways, scrape out the pulp. Add the cinnamon, ginger slices, vanilla pulp and raspberries to the rhubarb. Cover with aluminum foil and stew for 20–25 minutes in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Take out and let cool and put in the fridge overnight
2.
Gelatinesoak in cold water. Mix the quark and 25 g sugar. Beat the egg white until stiff, sprinkling in 40 g of sugar and a pinch of salt. Whip the cream. Express the gelatine well, dissolve. Pour in the liqueur. Stir in 2–3 tablespoons of quark, then stir everything into the remaining quark. Carefully fold the cream and egg whites into the quark one after the other. Fill into 4 glasses, chill for about 2 hours. Spread the rhubarb over 4 glasses
3.
Waiting time approx. 14 hours
1 Glass (300 ml each) approx.:
  • 410 kcal
  • 1720 kJ
  • 13 g protein
  • 20 g fat
  • 42 g carbohydrates

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