Light orange mousse on strawberry carpaccio

Name: Light orange mousse on strawberry carpaccio
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 4 sheets white gelatine; 1 Organic Orange; 300 g Whole milk yoghurt; 250 g Low-fat curd; 3-4 (2 g each) slightly heaped tablespoons of powdered sweetness with stevia plant extracts or 3-4 slightly heaped tablespoons of sugar; 150 g Whipped cream; 500 g Strawberries; 1 TABLESPOON crushed pistachios

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

4 sheets white gelatine
1 Organic Orange
300 g Whole milk yoghurt
250 g Low-fat curd
3-4 (2 g each) slightly heaped tablespoons of powdered sweetness with stevia plant extracts or 3-4 slightly heaped tablespoons of sugar
150 g Whipped cream
500 g Strawberries
1 TABLESPOON crushed pistachios

Directions

1
Soak the gelatine in cold water. Wash the orange hot and finely grate the peel. Mix yoghurt, quark, orange peel and 2-3 tbsp. stevia. Squeeze the gelatine and dissolve carefully. First stir in about 3 tbsp. yoghurt cream, then stir into the rest of the cream.
2
Cool briefly.
3
Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Smooth the mousse in a flat bowl and chill for at least 4 hours.
4
Wash, clean and slice the strawberries. Squeeze the orange. Arrange strawberries in a fan shape on six plates and sprinkle with 1 tablespoon of Stevia if necessary. Make cams from the mousse and place them on the strawberries.
5
Serve with orange juice and pistachios.