– 300 g frozen raspberries
– 2 sheets of gelatine
– 500 g quark
– 200 ml cream
– 200 g shortbread
– 200 g fresh raspberries
– 2 egg whites
– 75 g granulated sugar
– 20 g granulated sugar (meringue)
Put the raspberries into a pan and add a thin layer of water. Heat this on a low heat before adding the 75 g of granulated sugar. Place the gelatine into some cold water to soak, then stir the quark until soft. Whip the cream until it becomes stiff. Using a hand-held blender, blitz the raspberries before passing them through a sieve. Keep 500 ml of this mousse aside. Wring the gelatine out and dissolve it into the rest of the juice. Add the mixture to the quark and then stir through the whipped cream too.
Bash the biscuits into crumbs. Fill the ramekins with a layer of raspberry mousse, a layer of biscuit crumbs and a couple of raspberries. Repeat until all of the ramekins have been filled. Finish with a layer of raspberries. Place the ramekins into the fridge and let them set.
Whip the egg whites and sugar into a meringue, then stir through the 500 ml of remaining mousse you set aside. Pour a little meringue over the ramekins and brown them gently using a blowtorch. Be extra careful when browning the meringue at the end, you can quickly overdo it!
Read more in Daphne’s Diary 01-2019.