Curd cheese and herbs mousse

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Whip the cream with the whisk of the hand mixer until stiff. Put it in a cold place. Wash lemon with hot water. Squeeze juice from 1/2 lemon. Cut the second half into slices. Peel and finely dice shallots. Wash parsley and chives, shake dry. Chop parsley finely, cut chives into fine rolls, except for a little bit for garnishing. Mix curd and goat cheese. Squeeze the gelatine. Dissolve the gelatine in a saucepan over medium heat while stirring. Stir in 2 tbsp. quark mixture and add to the remaining quark mixture. Mix with diced shallots and herbs. Fold in whipped cream. Season to taste with lemon juice, salt, pepper and sugar

2. 2

   Place 6 dessert rings (6 cm Ø) on a plate lined with foil. Spread the quark mixture evenly in it. Smooth and cover and chill for approx. 4 hours

3. 3

   Clean the salad, wash it and let it drain in a sieve. Wash tomatoes, grate dry and cut in half. Remove mousse from the rings. Arrange lettuce and tomatoes with the mousse on plates and garnish with lemon slices, paprika powder and remaining chives. Bread tastes good with it

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
160 kcal

CARBS
6 g

FATS
11 g

PROTEINS
10 g