White Mocha Mousse with Orange Sauce
- For the mousse
- 400 grams Whipped cream
- 1 cup Espresso beans
- 4 sheets gelatin
- 250 grams Quark
- 50 grams powdered sugar
For the mousse, boil the cream with the espresso beans, set aside to cool for at least 2 hours, then strain. Whip the coffee-flavored cream until stiff. Soak the gelatin in cold water for 10 minutes. Stir together the quark and powdered sugar. Melt the gelatin in a small saucepan over low heat. Stir in 2 tablespoons of the quark, stir the mixture into the remaining quark, then fold in the whipped cream. Distribute the mousse into glasses and refrigerate for at least 4 hours.
For the orange sauce, carefully peel the oranges with a sharp knife, removing the white skin. Cut the orange segments away from the membranes. Squeeze out the juice from the remaining orange flesh. Caramelize the butter and powdered sugar in a pan until light brown, add the orange segments and deglaze with orange juice and liqueur. Let the mixture cool. Drizzle the orange sauce over the mocha mousse, garnish with the orange segments and serve.