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Quark and Semolina Mousse Dessert
A light and airy dessert featuring smooth Estonian quark (kohupiim) blended with a sweet semolina cream (mannavaht), often served with a berry compote or fresh berries.
ð§ ææ
- 500 g Estonian Quark (kohupiim)(smooth, low-fat or full-fat)
- 50 g Semolina (manna)
- 250 ml Milk
- 100 g Sugar(or to taste)
- 1 tsp Vanilla extract
- 1 tsp Lemon zest(optional)
- for serving Berries (fresh or compote)
ðšâð³ äœãæ¹
- 1
In a saucepan, whisk together semolina, milk, and half of the sugar. Cook over medium heat, stirring constantly, until the mixture thickens to a porridge-like consistency. Remove from heat and stir in vanilla extract and lemon zest (if using). Let it cool slightly.
- 2
In a large bowl, whisk the Estonian quark with the remaining sugar until smooth and creamy. If your quark is very firm, you can pass it through a sieve first.
- 3
Gently fold the slightly cooled semolina mixture into the quark until well combined. Be careful not to overmix, as you want to maintain a light, mousse-like texture.
- 4
Spoon the dessert into individual serving glasses or bowls.
- 5
Chill in the refrigerator for at least 1 hour to allow the flavors to meld and the mousse to set.
- 6
Serve chilled, topped with fresh berries or a berry compote.
ð¡ ããã®ã³ã
- âEnsure the semolina mixture is not too hot when adding to the quark to prevent curdling.
- âAdjust sugar to your preference. The sweetness of berries will also affect this.
- âFor a richer dessert, use full-fat quark.
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- Add a tablespoon of cocoa powder to the quark mixture for a chocolate version.
- Fold in some whipped cream for an even lighter texture.
- Use different fruit compotes like apple or rhubarb.