-
1
Peel or cut the skin off one grapefruit so that there is none of the white inner skin on the fruit.
-
2
Then section the grapefruit and take the meat out of eat individual section, discard the membrane ( try to take out in one piece if possible), put on a small plate and set aside.
-
3
Soften the geletin in a bowl of cold water.
-
4
Wash the lime well under hot water.
-
5
With a zester try to zest long thin stips off the skin off the lime (or use a knife, to be used to decorate the dish).
-
6
Juice the lime and the second grapefuit into a medium bowl.
-
7
Add the quark and honey and mix well.
-
8
Whip the cream and vanilla sugar, fold into the cheese mixture.
-
9
Take the softened gelatin out of the water and put into a small pot with 3 tbsps water and heat until gelatin is desolved.
-
10
Pour the gelatin into the grapefruit cream mixture stir well.
-
11
Then refrigerate for 10-15 minute to slightly gelled.
-
12
In the meantime beat the egg whites to form stiff peaks.
-
13
Take the grapefruit cream out of the fridge and fold the egg white foam into the mixture.
-
14
Rinse 4 jelly molds or coffee cups with cold water.
-
15
Pour the mixture into jelly molds.
-
16
Put the molds into the fridge for 4 hours until set.
-
17
To serve, demold the mousse onto serving dishes and decorate with the set aside grapefruit and lime zest.
-
18
Enjoy.
