Strawberry and Quark Mousse | Terroir Fribourg
Preparation Purée the strawberries, sugar, vanilla sugar, and quark until smooth. Dissolve the well-squeezed gelatin in a warm water bath. Mix 2 tablespoons of
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Ingredients
- 200 g Fribourg strawberries, hulled and chopped
- 4 tbsp sugar
- 1 tsp vanilla sugar
- 200 g quark
- 3 sheets gelatin, softened in cold water
- 1 1/2 dl cream, whipped firm
- a few strawberries, quartered, and red sugar for garnish
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