Lemon Mousse with Orange Caramel
Soak the gelatin in cold water until soft, about 10 minutes.
Whip the cream. Rinse the lemon in hot water and zest the peel. Squeeze the juice from the lemon. Whisk the quark with the mascarpone, half the sugar, the lemon zest, and lemon juice until smooth. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Stir in 3 tablespoons of the lemon cream. Add the gelatin to the remaining lemon cream. Cover and chill for at least 3 hours.
Cut the peel away from the oranges, so that no white remains. Cut the flesh out of the membranes over a bowl to collect the juice. Squeeze the membrane to collect all the juice.
Caramelize the remaining sugar in a pot. Pour in the orange juice and stir until everything is dissolved. Add the cinnamon and stir. Gently stir in the orange segments.
To serve, place a little caramel sauce with the orange segments. Scoop a small portion of lemon mousse onto the caramel. Garnish with mint. Serve immediately.