Lemon Mousse with Orange Caramel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 4 sheets gelatin
- 150 milliliters Whipped cream
- 1 lemon (juice and zest)
- 300 grams Quark
- 100 grams Mascarpone
- 100 grams sugar
- 2 Oranges
- ½ tsp Ground cinnamon
- mint (for garnish)
Preparation steps
Soak the gelatin in cold water until soft, about 10 minutes.
Whip the cream. Rinse the lemon in hot water and zest the peel. Squeeze the juice from the lemon. Whisk the quark with the mascarpone, half the sugar, the lemon zest, and lemon juice until smooth. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Stir in 3 tablespoons of the lemon cream. Add the gelatin to the remaining lemon cream. Cover and chill for at least 3 hours.
Cut the peel away from the oranges, so that no white remains. Cut the flesh out of the membranes over a bowl to collect the juice. Squeeze the membrane to collect all the juice.
Caramelize the remaining sugar in a pot. Pour in the orange juice and stir until everything is dissolved. Add the cinnamon and stir. Gently stir in the orange segments.
To serve, place a little caramel sauce with the orange segments. Scoop a small portion of lemon mousse onto the caramel. Garnish with mint. Serve immediately.
