Apricot mousse and raspberry sauce

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Carve apricots crosswise, blanch with boiling water and quench. Peel skin. Cut apricots in half, stone them and cut them into fine cubes.

2. 2

   Stir the quark, lemon juice, 2-3 tbsp. sugar and vanillin sugar until smooth. Add the apricots.

3. 3

   Squeeze out the gelatine and dissolve carefully. First stir in 3 tbsp. of the quark mixture, then stir into the remaining quark. Whip the cream until stiff and fold in. Pour the mousse into a flat bowl or form and cover with a cloth.

4. 4

   Chill for 4 hours.

5. 5

   Select the raspberries, rinse and drain if necessary. Puree 2/3 raspberries and 1 tsp. sugar and pass through a sieve. Use a tablespoon to cut off any cams from the mousse. Serve with raspberry sauce and the remaining raspberries.

6. 6

   Dust with icing sugar.

Nutrition Facts

KCAL
250 kcal

CARBS
16 g

FATS
15 g

PROTEINS
11 g