Curd mousse with hot raspberries

Name: Curd mousse with hot raspberries
Cook time: 20 min
Total time: 20 min
Yield: 11
Ingredients: 1 kg Low-fat curd; 150 g Sugar; 1 package Bourbon vanilla sugar; 50 ml Milk; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Lemon juice; 3 (à 200 g) Cup of whipped cream; 2 packages (250 g each) frozen raspberries; 7-10 Tbsp Bark chocolate and pistachios

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 11

1 kg Low-fat curd
150 g Sugar
1 package Bourbon vanilla sugar
50 ml Milk
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Lemon juice
3 (à 200 g) Cup of whipped cream
2 packages (250 g each) frozen raspberries
7-10 Tbsp Bark chocolate and pistachios

Directions

1
Mix quark, 100 g sugar, vanilla sugar, milk, lemon peel and juice. Whip the cream until stiff and fold in the quark mixture in portions. Pour into a bowl and chill. Put 1 pack of raspberries together with 300 ml water in a pot. Add remaining sugar and bring to the boil while stirring. Add the rest of the raspberries, defrost and heat up briefly. Pour over the quark mousse and sprinkle with bark chocolate and pistachios and serve decorated with mint
2
Preparation time 15-20 minutes. Per portion (for 12 people) approx. 1210 kJ/ 290 kcal. E 13 g/ F 16 g/ KH 22 g