Clementine and Exotic Mousse with Marinated Fruits
- 150 g low-fat quark (0.3% fat), approximately 2/3 cup
- 1/2 cup heavy cream, approximately 120 ml
- 25 g milk chocolate, approximately 0.9 oz
- 6 clementines, peeled and segmented
- 1 tsp granulated sugar, approximately 4 g
- 1 lemon, zest grated (about 1 tsp or 5 ml)
- 1 passion fruit, pulp scooped out
- 1 persica (peach), diced
- 1 tbsp lemon balm, finely chopped
1. 1. Peel the clementines and cut them into wedges. Place the wedges in a bowl.
2. 2. In a separate bowl, combine the granulated sugar and lemon balm. Add this mixture to the clementine wedges and marinate in the refrigerator for at least 30 minutes.
3. 3. Melt the milk chocolate using a double boiler or microwave in 30-second intervals, stirring between each until smooth.
4. 4. In a clean bowl, whip the heavy cream until stiff peaks form. Set aside.
5. 5. In another bowl, mix together the quark cheese, diced persica, and passion fruit pulp until well blended.
6. 6. Gently fold the whipped cream into the quark mixture until smooth and creamy.
7. 7. Divide the quark mixture evenly among serving glasses or cups. Drizzle a spoonful of melted chocolate over each. Top with a few marinated clementine wedges.
8. 8. Chill in the refrigerator for at least 2 hours before serving. Sprinkle with grated lemon zest if desired.
9. 9. Handle hot surfaces and sharp knives carefully while preparing the recipe to avoid accidents or injuries.
- cups
- glasses
- bowl
- double boiler
- microwave
- spoon
- whip
- refrigerator
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