Рецепт No Bake | Strawberry & Cape Gooseberry Quark Mousse … delicious eggless dessert in season #vegetarian
“It is spring again. The earth is like a child that knows poems by heart.”
Rainer Maria Rilke
Strawberry & Cape Gooseberry Quark Mousse … yes, it’s that time of the year yet again. SPRING! I love it. It’s euphoria all around with new leaves unfurling everyday, flowering tomato plants that hold promise of a ‘good crop’, herbs that finally begin to expand like there’s no tomorrow. Also days when quark gets made beautifully and with ease!And if there is homemade quark on hand, can dessert be far behind? I make huge amounts of quark, a curd cheese I love to love. Ever since I first discovered it 5 years ago, thanks to Hoglet K from Down Under, it has brought about a change in the way I think ‘desserts‘.Quark isn’t just the sweet way home. I use it often to add wonderful tangy flavour to chicken like in theis Chicken Quark Cross Over Puff Pastry, as part of creamy dressings, in cold potato salads, in stir fries etc. A little goes a long way and once you start exploring, you will find a billion novel ways to include it in your everyday food.
I made Strawberry & Cape Gooseberry Quark Mousse just before we left for a short vacation {which might explain why it’s been so quiet around PAB}. The mousse was addictive and a huge hit with everyone. It got added texture from some chocolate coated homemade granola which I was experimenting with.
I love the way the colours, textures and flavours came together in this dessert which is a celebration of spring. These days we have a virtual flood of seasonal fruit in the market with cape gooseberries {locally called ‘rhasbhari’ meaning filled with juice} and strawberries ruling the roost. It’s a riot of colour with the fruit piled up high at local bazaars and on handcarts lining the roadside.
With daytime highs already hitting the early 30′s, it’s just a matter of days before summer arrives. Then of course we’ll welcome days of luscious stone fruit; sizzling hot 45C+ temperatures will be part of the deal though! Until then, this is a great way to enjoy spring fruit.
You can go the salad route too with them! Rocket or mixed salad greens, strawberries, cape gooseberries, feta or cottage cheese, grapes, walnuts, orange, red onion all tossed in a nice tangy orange vinaigrette!
Recipe: Strawberry & Cape Gooseberry Quark Mousse
Summary: Light, healthy, addictive, refreshing, Strawberry & Cape Gooseberry Quark Mousse is a wonderful spring dessert. Use fruit in season to give a burst of natural flavours and sweetness! Serves 6-8
Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- Quark Mousse
- 300g quark, chilled
- 300g low fat cream, chilled
- 50g powdered sugar
- Strawberry & Cape Gooseberry reduction
- 200g strawberries, chopped
- 100g cape gooseberries, chopped
- 50g brown sugar
- 15ml balsamic vinegar
- 1 vanilla bean shell {I save mine in a sugar jar after using the insides}
Method:
Quark Mousse
Place all ingredients in a large bowl and beat until smooth and thick.
Reserve 100g quark mousse and 50g fruit reduction for topping. Mix the remaining mousse and fruit together gently and spoon into serving dishes/glasses.
Add a sprinkling of chocolate coated granola if desired.
Keep 4-6 tsps of fruit, and mix the rest through the reserved mousse. This will just give additional layers of colour. Top the glasses with the second mix, and then top with the remaining reserved fruit reduction.
Garnish with fresh fruit, mint leaves and chocolate granola.
Strawberry & Cape Gooseberry reduction
Place all ingredients in a non reactive heavy bottom pan and simmer until it gets nice and thick and syrupy. Cool completely and then chill. Use as required. {This can be made a couple of days before and refrigerated. Other than reducing work, it also preserves the fruit for a little longer}.
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Also find me on The Rabid Baker, The Times of India
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