Montsec Passtissers del gremi (94)

Crispy quark mousse with Moscatel


320 gr. Sugar 
2 gr. salt 
320 gr. of MONTSEC butter
160 gr. of yolk 
450 gr. flour 
30 gr. of driving
Cold cream cheese 
500 gr. of MONTSEC quark cheese
200 gr. Sugar 
100 gr. of Moscatel wine 
18 gr. gelatin 
500 gr. MONTSEC 35% fat cream 


1. Blend the butter with the salt and sugar. Add the yolks and the rest of the screened ingredients.
2. Blend nicely and sit in cold until the time of application. 
3. After completing the forms, bake at 190 for 12-15 minutes. 
4. Meanwhile, dissolve the gelatin well hydrated with wine and add the cheese with sugar. 
5. Stir in the cream gently mixing, filling the molds and freeze.

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