GINGER QUARK MOUSSE WITH STRAWBERRY COMPOTE AND SRI LANKAN LONG PEPPER TUILLE
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Rob Rademaker
Joost Van der Hoven
A ginger quark mouse -set as a jelly- is topped with strawberry and long pepper juice and compote, and Sri Lankan long pepper tuille.
- Sub Category Name
Food
Desserts
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Ginger Quark Mousse- 200g Quark
- 100g Whipped Cream
- 50g Cream
- 30g Powder Sugar
- 5g Gelatin
- Fresh Ginger
- 500g Strawberries
- 5g Sri Lankan Pepper Crushed
- 50g Sugar
- 100g Strawberries
- 1g Sri Lankan Long Pepper, finely chopped
- Powdered Sugar to flavour
- 50g Powdered Sugar
- 33g Egg Whites
- 33g Beurre Noissette
- 33g Flour
- 4g Sri Lankan Long Pepper, finely chopped
Methods and Directions
Ginger Quark Mousse- Boil the sugar and cream, mix the gelatin into the quark and fold in the whipped cream. Put into a glass and let set.
- Mix the strawberries, Sri Lankan pepper and sugar together and heat them up in a Bain Marie. Take 200ml of the juice and add 1 ½ bl. Gelatin.
- Cut strawberries and add the rest of the ingredients.
- Mix everything together and bake at 150°C.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 08/05/2024
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