Curd cheese mousse with braised rhubarb

Name: Curd cheese mousse with braised rhubarb
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 250 g Rhubarb; 140 g Sugar; 1 Vanilla pod; 1 Cinnamon stick; 3 thin ginger slices; 50 g frozen raspberries; 5 sheets Gelatine; 200 g Low-fat curd; 2 Protein (size M); 7-10 Tbsp Salt; 250 g Whipped cream; 15 ml Orange liqueur; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

250 g Rhubarb
140 g Sugar
1 Vanilla pod
1 Cinnamon stick
3 thin ginger slices
50 g frozen raspberries
5 sheets Gelatine
200 g Low-fat curd
2 Protein (size M)
7-10 Tbsp Salt
250 g Whipped cream
15 ml Orange liqueur
7-10 Tbsp Aluminium foil

Directions

1
Wash and clean the rhubarb, cut into rhombuses and place in an ovenproof dish. Boil 50 ml water and 75 g sugar, dissolve sugar. Pour over the rhubarb. Cut the vanilla pod lengthwise and scrape out the pulp. Add cinnamon, ginger slices, vanilla pulp and raspberries to the rhubarb. Cover with aluminium foil and braise for 20-25 minutes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer). Remove from the oven, let it cool down and put it in a cool place overnight
2
Soak gelatine in cold water. Mix the curd and 25 g sugar. Beat the egg whites until stiff, adding 40 g sugar and 1 pinch of salt. Whip cream until stiff. Squeeze the gelatine well, dissolve. Add liqueur. Stir in 2-3 tbsp. quark, then stir everything into the remaining quark. Carefully fold cream and beaten egg white into the quark one after the other. Pour into 4 glasses, chill for about 2 hours. Divide the rhubarb into 4 glasses
3
waiting time approx. 14 hours