Carrot Mousse Parfaits

For the carrot mousse: Cut the carrots into small pieces. Peel the apple, cut it into quarters and remove the seeds. Melt the butter in a saucepan and fry the carrots pieces together with the apple. Add lemon juice and 2-3 tablespoons of water. Replace the lid and cook until soft, about 10 minutes at low temperature. If necessary, open the lid to evaporate some of the liquid. Puree, season to taste with honey, put aside and allow to cool.

For the quark cream: Mix the quark cheese with the yogurt and vanilla sugar until smooth. Beat the cream until stiff, then fold it into the mixture.

In 4 glasses, layer the cooled carrot mousse alternately with the quark cream. Keep chilled until ready to serve.