Amarettini curd mousse with caramel

Name: Amarettini curd mousse with caramel
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 4
Ingredients: 3 sheets white gelatine; 50 g Amarettini; 2 TABLESPOONS Amaretto; 2 TABLESPOONS strong coffee; 1 Protein; 7-10 Tbsp Salt; 2 TABLESPOONS Icing sugar; 100 g + 100 g whipped cream; 100 g Cream curd; 1 package Vanillin sugar; 50 g Grated chocolate; 75 g Sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
280 mins

TOTAL TIME
280 mins

Ingredients

Servings: 4

3 sheets white gelatine
50 g Amarettini
2 TABLESPOONS Amaretto
2 TABLESPOONS strong coffee
1 Protein
7-10 Tbsp Salt
2 TABLESPOONS Icing sugar
100 g + 100 g whipped cream
100 g Cream curd
1 package Vanillin sugar
50 g Grated chocolate
75 g Sugar

Directions

1
Soak the gelatine in cold water. Coarsely crumble about 2/3 of the Amarettini. Mix with liqueur and coffee.
2
Beat the egg whites and 1 pinch of salt until stiff and add icing sugar. Continue beating until the sugar has dissolved. Whip 100 g cream until stiff.
3
Mix the quark and vanillin sugar. Squeeze the gelatine and dissolve carefully. First stir 3 tbsp. quark into the gelatine, then stir into the remaining quark. Stir in amarettine crumbs and grated chocolate.
4
Fold in the egg white and cream. Rinse four moulds or cups (each containing approx. 200 ml) cold. Pour in the mixture and leave to cool for at least 4 hours.
5
Caramelise the sugar in a pan until golden brown. Add 100 g of cream. Boil the caramel at low heat while stirring. Let the sauce cool down.
6
Dip the moulds in hot water and turn the mousse onto plates. Decorate with caramel sauce and rest of Amarettini.