Quark Mousse With Strudel Leaves And Preserved Apricots
Ingrediënten
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
Instructies
- 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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