Quark-Lime Mousse, Black Walnut Praline, Currant Coulis
Yield: Makes one 9x5in loaf pan, enough to serve 8-10 people a small portion
Keyword: Black Walnuts, Currant, Quark
1recipe black walnut pralinefollows
1recipe black currant coulisfollows
1qtquark cheeseat room temperature (cream cheese can be substituted)
1tspfresh lime zestpreferably grated on a micro plane grater
3tbspfresh lime juice
Preheat the oven to 325. With a hand or standing mixer, whisk the eggs and sugar until light, fluffy, and pale, about 3-4 minutes on medium speed. Add the quark, salt, lime zest and juice and fold to combine thoroughly. Gently oil a 9x5 in loaf pan, then add the cheese mixture to it.
Fashion a bain marie by placing the loaf pan in a larger pan, the filling it with water 1/3 way up the loaf pan. cover the whole thing with a double layer of foil, then bake for 1 hour, rotating 180 degrees at the halfway point. Check on the mixture to make sure it's set in the middle, it should giggle when the pan is tapped, but not be liquid. If needed, turn down the heat to 300 and cook for another 25 minutes or until set. When the mixture is set, remove it from the oven and cool in the water bath, then chill overnight in the fridge.
Plating the dish
Chill some small dessert plates. Place heaping tablesoons of black walnut praline on each plate, then, using two spoons or a scoop, place 2 oz scoops of the quark on top of the praline. Garnish each with a tbsp of the black currant coulis and serve immediately.