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Cinnamon Mousse with Konjac

Fluffy cinnamon mousse refined with konjac flour and hot cherries
6
servings
30
Minutes

Easy

Ingredients

  • 60g powdered erythritol
  • 250g quark
  • Seeds of one vanilla pod
  • 3 leaves gelatine
  • 200ml whipping cream
  • 2 egg whites
  • 2 tbsp erythritol
  • 1 1/2 tsp lemon juice
  • 2 tsp cinnamon
  • 300g sour cherries
  • 10g erythritol
  • 1 pinch of cinnamon
  • 3g Roooaaar Konjak

Instructions

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1
Place quark into a mixing bowl with erythritol and konjac flour.
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2
Cut the vanilla pod lengthwise and carefully scrape out the seeds. (A serrated bread knife works well for this)
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3
Add the vanilla to the quark and mix well.
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4
Soak gelatine leaves in cold water for about 5 minutes. Dissolve in 30ml of hot water and stir into the quark mixture. Transfer the mixture to a bowl and set aside.
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5
Whip the cream until stiff, transfer to a bowl and set aside.
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6
Beat the egg whites until stiff, gradually add erythritol and continue to beat until glossy.
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7
Gently fold in 100g of the whipped cream and then the egg whites into the quark mixture.
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8
Flavor with a little lemon juice and refrigerate.
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9
Place the sour cherries in a pan and caramelize with some erythritol and cinnamon. Deglaze with a little water and add 1g of konjac flour. Let it simmer on low heat.
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10
Once the cherries have reached the desired consistency, set aside.
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11
Finally, layer the cherries and quark in dessert glasses, garnish with whipped cream and refrigerate for 3 hours. Sprinkle with a little cinnamon before serving.

Average values per portion

Energy (kJ)
786
Energy (kcal)
188
Fat
12.3g
Carbs
11g
Fiber
7.5g
Protein
9.1g
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