Outdoor production - curd cheese mousse with strawberries and vanilla cream (Zanzibar - Sylt)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and clean 600 g strawberries and, depending on size, cut them in half or quarters. Sprinkle 2 tbsp. icing sugar over them. Let stand for about 20 minutes until strawberry juice has formed. Soak the gelatine.

2. 2

   Mix ##quark## and 3 tbsp. icing sugar. Dissolve pressed out gelatine at low heat. Mix with 2 tbsp. quark cream, then stir into the remaining cream. Whip 300 g cream until stiff and fold into the gelling cream. Take off a few spoonfuls of strawberry juice and mix with syrup. Stir into the ##strawberries##. Divide into glasses.

3. 3

   Whip 300 g cream until stiff and fold into the gelling cream. Take off a few spoonfuls of strawberry juice and mix with syrup. Stir into the ##strawberries##. Divide into glasses. Add the curd mousse. Cover and chill for about 30 minutes.

4. 4

   Cut the vanilla pod lengthwise and scrape out the pulp. Stir pudding powder and 5 tablespoons of water until smooth. Boil 400 g cream and pod. Stir in pudding powder and bring to the boil. Remove the pod and stir in the pulp. Stir in 3 tbsp. icing sugar.

5. 5

   Let cool down. Spread vanilla cream on the mousse. Wash the mint, shake dry. Wash 150 g strawberries, dab dry. Put on skewers with ##mint##. Decorate glasses with it

Nutrition Facts

KCAL
400 kcal

CARBS
22 g

FATS
32 g

PROTEINS
7 g