Vanilla mousse
A very gentle and aromatic mousse that is very easy to eat; it is particularly nice with any fruit puree you fancy, very versatile. If one omits the sugar from the recipe, it is also very good with spinach puree or sauce (spinach and vanilla are a great flavour combination).
Ingredients
- 175 g quark
- 175 g Greek yogurt
- 100 g caster sugar
- juice of ½ lemon
- 1 vanilla pod, split and vanilla mark scraped out (alternative: vanilla essence)
- 2 egg whites, whipped
- 200 ml whipping cream, whipped
- ½ sachet powdered gelatin
Method
- In a small saucepan sprinkle gelatin over a little water, set aside to soak. In a bowl vigorously mix quark, yogurt, sugar (if using), lemon juice and vanilla mark. Gently heat soaked gelatin until dissolved, slowly add to quark/yogurt mixture while stirring energetically (to avoid lumps). Fold in whipped egg white and whipped cream. Refrigerate overnight.