Quark lemon mousse

Zingy and fresh, this indulgent mousse is made with naturally low fat quark for a guilt-free treat.

Serves: 6

Preparation time:  25 minutes

Cooling time: 3 hours (or overnight)

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You will need

  • 2 unwaxed lemons
  • 1 sachet (3 level teaspoons or 15ml) powdered gelatine
  • 4 large eggs, separated
  • 50g caster sugar
  • 200g Lake District Dairy Co. lemon quark
  • 3 tablespoons (45ml) Limoncello (optional)
  • Extra lemon quark and curls of lemon zest, to decorate (optional)
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Recipe Information

Step by step guide to making Quark lemon mousse

  1. Using a fine grater, grate the zest from the lemons into a medium bowl. Squeeze and strain the juice and keep to one side.
  2. Put the gelatine in a small bowl and mix with the lemon juice. Allow to "sponge" (swell) for 10 minutes.
  3. Meanwhile, add the yolks and sugar to the lemon zest and whisk until light and pale-lemon coloured.
  4. Set the bowl of sponged gelatine in a pan of simmering water and leave until melted and clear. Stir into the yolk mixture.
  5. Beat the quark (with the Limoncello, if using) until smooth. Then fold the egg yolk mixture into it.
  6. Now whisk the egg whites to soft peaks and gently fold into the mix. Pour into a pretty dish or individual glass bowls. Level the surface and chill overnight or for 3-6 hours.
  7. Serve decorated with extra lemon quark and curls of lemon zest.

Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant woman, babies and the elderly.

*All information included in this recipe has been provided by The Lake District Dairy Co.

 

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Nutritional information for Quark lemon mousse

Nutritional information for Quark lemon mousse

Nutrition type per serving
Calories 114 kcal
Total Fat 3.3g
Saturated Fat 1.0g
Salt 0.17g
Sugar 10.0g

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