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Quark Mousse With Strudel Leaves And Preserved Apricots

Deel op Facebook Print Recipe

Ingredients

Ingredients for 10 Servings

  • 3 Egg yolks
  • ½ cup 60 g Sugar
  • 2 tsp 10 g Vanilla sugar Lemon zest
  • 1 tbsp Apricot marmalade
  • 3 tbsp 4 cl Rum
  • 4 tsp 2 cl Apricot brandy
  • 4 Sheets gelatin
  • 9 oz 250 g Quark
  • ½ cup 125 ml Sour cream
  • 2 Egg whites
  • 3 tbsp 50 g Granulated sugar for the egg whites
  • ¾ cup 150 ml Whipped cream
  • Strudel dough or readymade)
  • Preserved apricots
  • Butter for the baking sheet
  • Confectioner’s sugar for dusting
  • Mint and apricot purée to garnish

Instructions

  • Beat the egg yolks with sugar, vanilla sugar, and lemon zest until creamy.
  • Add cold water to the gelatin and remove excess.
  • Warm rum, apricot brandy, and marmalade and dissolve the gelatin in it.
  • Beat the egg whites to stiff peaks with granulated sugar.
  • Mix the quark and sour cream.
  • Stir in the egg yolk and apricot gelatin mixture.
  • Alternately fold in the whipped cream and egg whites.
  • Fill small molds—preferably triangular—with mousse and chill.
  • Preheat oven to 400 °F (200 °C).
  • Prepare the strudel dough according to the recipe, cut into triangles and place on a buttered or parchment paper lined baking sheet.
  • Sprinkle the triangles with confectioner’s sugar and bake for about 5 minutes, until the sugar caramelizes.
  • Place the well cooled quark mousse in the middle, place a strudel leaf on top.
  • Place preserved apricots on the strudel and another strudel leaf on top.
  • Garnish with mint and apricot purée.
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Course; Dessert
Cuisine; Austria / European