Quark mousse with raspberry – Cooking in the valley

Summary

In this fun and informative tutorial, the host demonstrates how to make a creamy, fluffy dessert called Quarkmus. Starting with the basics—draining the Quark and preparing a sweet, tangy egg yolk mixture—the recipe includes raspberry puree, whipped egg whites, whipped cream, and gelatine for a smooth texture. With humorous commentary and tips throughout, the host emphasizes flavor flexibility, suggesting alternatives like honey, lemon, or lime. The result is a light, airy dessert that’s perfect for any occasion, providing both a fresh and indulgent experience.

Takeaways

• 😀 The recipe is for a dessert called 'Quarkmus,' a creamy dish made with quark, which is a dairy product similar to cheese but smoother.
• 😀 The dish is called 'Quarkmus' to avoid confusion with the Austrian term 'Topfenschaum' and to prevent any legal issues with established terms.
• 😀 You can choose between different fat contents of quark, such as 20% fat or low-fat versions (0.3% to 3.5% fat). The lower the fat content, the more sugar you will need.
• 😀 For flavoring, you can use homemade raspberry puree or store-bought jam, but if using jam, adjust the sugar content accordingly.
• 😀 Using frozen berries for the puree is preferred over fresh ones, as fresh berries should be eaten raw.
• 😀 Fresh lemon juice is used to add acidity and balance the flavors, though you can use bottled lemon juice as a shortcut.
• 😀 Eggs are separated into yolks and whites, and a sweetener such as agave syrup or sugar is added to the yolks along with vanilla sugar and lemon juice.
• 😀 The egg yolks are then gently whipped in a double boiler to avoid turning them into scrambled eggs, which requires careful attention.
• 😀 After the yolk mixture is prepared, the quark, raspberry puree, and vanilla sugar are mixed in, followed by gelatine and whipped cream.
• 😀 The whipped egg whites are folded into the mixture for a fluffy texture, and the gelatine is added carefully to avoid clumping.
• 😀 The mixture is allowed to set in the fridge, where any excess liquid will drain out, leaving a thicker, more stable texture for serving.

Q & A

What is Quarkmus, and why is it called that?

Quarkmus is a dessert made from quark cheese and other ingredients like raspberry puree, egg whites, and cream. It is named 'Quarkmus' to avoid using the term 'Topfenschaum,' which is specific to Austrian cuisine, as that could create legal complications.

Why is it important to strain the quark before making Quarkmus?

Straining the quark is essential to remove excess water. This helps achieve the right texture, as water can affect the stability and consistency of the dessert, making it too runny.

Can I use fresh berries instead of frozen ones for the dessert?

It is not recommended to use fresh berries, as they should be eaten fresh. The speaker suggests using a frozen mixed berry blend, which can be cooked, sweetened, and pureed for the dessert.

What happens if you don't strain the quark properly?

If the quark isn't strained properly, it will release excess water, making the texture of the Quarkmus too watery and less stable, which could affect its final consistency.

How do you ensure the egg whites stay stable when whipping them?

To ensure the egg whites remain stable, a small amount of salt is added, which helps the egg whites hold their structure and prevents them from collapsing.

Why is it important to control the temperature when adding gelatin to the mixture?

It is crucial to control the temperature when adding gelatin because if it boils or gets too hot, it could cause the gelatin to lose its ability to set properly, leading to a lumpy texture in the final dessert.

What alternatives to agave syrup can be used in this recipe?

You can substitute agave syrup with regular sugar, honey, or maple syrup, depending on your sweetness preference. The recipe is flexible with the sweetener used.

How do you prevent gelatin from forming lumps when adding it to the mixture?

To prevent gelatin from forming lumps, first dissolve it in warm water, then mix it with some of the quark mixture to temper it. This helps ensure a smooth consistency when adding it to the rest of the mixture.

What is the significance of using fresh, high-quality eggs in this recipe?

Fresh, high-quality eggs are essential for whipping egg whites to a stable, airy consistency. Using old or low-quality eggs could result in weak, unstable meringue, affecting the texture of the Quarkmus.

How long should Quarkmus be chilled before serving?

Ideally, Quarkmus should be chilled overnight to allow the flavors to meld and the texture to set. However, it can be ready in about 1.5 hours if you’re in a hurry.