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Peel or cut the skin off one grapefruit so that there is none of the white
inner skin on the fruit.
-
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.
-
Soften the geletin in a bowl of cold water.
-
Wash the lime well under hot water.
-
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).
-
Juice the lime and the second grapefuit into a medium bowl.
-
Add the quark and honey and mix well.
-
Whip the cream and vanilla sugar, fold into the cheese mixture.
-
Take the softened gelatin out of the water and put into a small pot with 3
tbsps water and heat until gelatin is desolved.
-
Pour the gelatin into the grapefruit cream mixture stir well.
-
Then refrigerate for 10-15 minute to slightly gelled.
-
In the meantime beat the egg whites to form stiff peaks.
-
Take the grapefruit cream out of the fridge and fold the egg white foam
into the mixture.
-
Rinse 4 jelly molds or coffee cups with cold water.
-
Pour the mixture into jelly molds.
-
Put the molds into the fridge for 4 hours until set.
-
To serve, demold the mousse onto serving dishes and decorate with the set
aside grapefruit and lime zest.
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Enjoy.
