Citrus Mousse Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 436 mg | (11 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 1 generous pinch Saffron (ground)
- 100 grams Pastry flour
- 1 pinch salt
- 1 egg
- 1 tsp melted butter
- 100 grams sugar
- 3 sheets gelatin
- 200 grams Quark
- 1 Vanilla bean
- 1 Tbsp lemon juice
- 2 centiliters Orange liqueur
- 200 milliliters Whipped cream
- 2 Oranges
- 1 Grapefruit
Preparation steps
Dissolve saffron in 1 tablespoon warm water. Mix flour, salt, saffron water, egg and butter. Knead into a firm, smooth dough. Add more water, if needed. Cover dough and let rest about 30 minutes.
Process dough through a pasta machine to roll out very thin. Cut into 4 rectangles, about 14x10 cm (approximately 4x5 1/2 inches). Boil in hot water with 1 tablespoon sugar for 3-4 minutes. Remove, plunge in cold water, cover and chill.
Soak gelatine in cold water. Combine quark with 3-4 tablespoons of sugar, vanilla and lemon juice until smooth. Squeeze out gelatine and dissolve in liqueur over low heat. Stir in 3 tablespoons of cream, then add to the whole mixture. Beat cream until stiff and fold into quark mixture.
Place 4 cylinder forms (approximately 14 cm or 5 1/2 inches length and 3-4 cm or 1 1.2 inches diameter) lined with parchment paper on a baking sheet. Pour cream into a piping bag and fill molds. Cover and chill for at least 3 hours.
Rinse oranges and pat dry. Zest, peel and separate segments. Collect juice and squeeze remaining pulp. Repeat with grapefruit. Boil juice, zest and remaining sugar and simmer for about 5 minutes. Remove from heat, add fruit and leave to cool.
Remove mousse from molds, remove parchment and roll in pastry sheets. Garnish with the citrus sauce and serve garnished, as desired, with dried fruit, chocolate, pistachios, raspberries and fruit jelly.
