Citrus Mousse Rolls

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.