June 4th
2007
When I think about the next dish or recipe, I sometimes feel like a kid in a candy store, I want it all but can't make up my mind what exactly I want. I find the decision process in fact harder than the actual cooking. So a typical picture would show me in a German grocery store pondering my options, restructuring my shopping list on the fly, probably ending up buying too much of this and that but overlooking the essential items.
After a hilarious photo shooting in our kitchen with a lot of smashed cherries on the floor and a notable thin layer of flour pretty much everywhere (more juicy details in a later post), I had to rush out to a close by supermarket, because all our fridge had to offer was a yawning void - why rush you think?
Well, Germany still has those ridiculous shop opening hours and Sunday was approaching fast. I was planning on shopping for basics only, but couldn't for the life of it come up with an idea what to do with the butter, sugar, olive oil, curd, fruits or trash bags. Forget the trash bags. So I was ambling through the different isles hoping for that magic spark of inspiration to hit me. Something else hit me.
Have you ever wondered, what kind of people go shopping on a Saturday 30 minutes before the supermarkets close? Desperate people! Next to the pre-packed soups and sauces I had to stop and listen, because I couldn't help but overhearing a conversation between a customer and a female shop assistants: He wanted to surprise his woman with beef olives, but didn't have a clue how to make them and - so it seemed - about cooking in general. To my surprise the shop assistant began to describe in detail how she prepares them in simple steps - sweet, that's what I call proper customer service. But when he interrupted her monologue with the remark: "But my wife hates onions!", my countenance was gone, I failed to cover up my giggling any longer and headed for the next isle. And bumped into Justin, a friend who lives close by. Could it be shopping bag envy or why is it that both our eyes right away went for the other's basket? Inspiration of course. We broke out in laughter noticing we're both standing there still searching for ideas on what to cook. What a relief - I wasn't the only one struggling!
To make a long story short, no inspirational spark hit me, at least not while shopping. Instead, we opted for a restaurant and enjoyed not having to cook. Sunday morning then on second sight, the groceries I walked home with the day before finally gave me the idea: Curd mousse with fresh fruits. The dairy product curd is quite common in Bavarian kitchens and depending on its amount of fat, is being used for different purposes, including a variety of desserts such as Topfenstrudel, Topfenpalatschinken etc. Being done in 10 minutes probably makes the curd mousse the quickest dessert I can pull from my sweet tooth repertoire, at least when neglecting the time to strain and chill the mousse. The strained curd cream not only makes a delicious and slightly tangy mousse, but a perfect companion for seasonal fruits or fruit purees. THE choice for upcoming hot summer days!
In a big bowl cream together curd, scrapped out vanilla seeds, lemon zest and sugar for 2 minutes or until (most) sugar crystals have dissolved.
Use a another bowl to whip the heavy cream until just stiff, then fold it carefully in the flavored curd cream.
The next step is the real clue of this recipe: Line a big fine mesh sieve (mine was ~15cm/6 inch in diameter) with a cheese cloth or muslin. I used stripes of a regular muslin bandage, which worked well. Put the sieve in a larger bowl, fill in the curd cream mix and use a spatula to make a smooth flat surface. Then place in the fridge to drain and chill for at least 6 hours or even overnight.
Flip the curd mousse on a plate, carefully remove muslin and decorate with fresh fruits or fruit puree. Or - using a wet tablespoon - cut off little pieces for individual servings.
Curd mousse with fresh fruits
Recipe source: own creation
Prep time: 10min., chilling: at least 6 hours
.
Ingredients:
500g curd, quark (20% fat), may be substituted with unflavored yogurt
50g fine white sugar
1 vanilla pod, split lengthways, seeds scraped out
zest of 1 untreated lemon
200g heavy cream, whipped
serve with fresh fruits or fruit puree
You got me with the first picture, cute little curd clouds! The idea to use a bandage for straining is brilliant, because you don't have to wash it afterwards. Our first garden strawberries are waiting to be eaten, hunting down some curd now!
Oh, I so love this stuff!! Whenever I craved something sweet, I could be sure to have all the ingredients at hand - unfortunately this doesn't apply to Sydney where curd is either not available or will cost you an arm and a leg...:-( Have you ever tried to make curd yourself? If so, did it work for you?
I've never seen curd in the supermarket.
I love "Quark" and your dessert looks delicious!
Here in Switzerland, we also have Quark. It comes in three versions depending on the quantity of fat it contains...
Sounds similar to the ricotta cream I made recently, but it sounds more like a sweet sour cream? I'm curious about the name of the little fruit you have on top of the curd cream - I only know the name of it in Italian...what is it?
Oh, you'd die of happiness if you came to Estonia. Our curd cheese is THE best in the whole universe! Or maybe I'm just the biggest fan of curd cheese around here:) (of course having eaten hundreds of curd cheese dessers and cakes)
It does look like the perfect summer dish! If I could only find decent curd around here...Thanks for sharing your recipe!
Ah, Topfenstrudel! This brings back memories of sitting in my the kitchen of my husband's oma, Ilse. I love your blog, it's always a stroll down memory lane for me as I sit here in the states awaiting my next visit to Germany. What would I do with your blog, d:d? :)
looks yummy! i am always in the market for more tricks with quark - i was confused by the translation as "curd" though. i spent nearly 5 years living in munich, and quark was a frequent ingredient, whether with berries for breakfast or in a lower fat cream sauce instead of ricotta or cream cheese/frischkaese.
i have found quark in wales (mager or nearly fat free) - where i live now, as well as in the us at food co-operatives or at places like whole foods. but i have only gotten "curd" in the form of cheddar cheese curds in the us.
Sounds great! What is the name of the cute little fruit on top of the mousse? I've never seen anything like it in USA.
I think the fruit on top is called physalis, at least here in Germany. The bowl in the first picture looks gorgeous, would you mind telling me where you got it or what brand it is?
Available in Germany as "Physalis" - I think, they're also called cape gooseberry.
This looks heavenly. Can you please tell me what the fruit is perched on top in the photo up there with the paper wings? I've eaten them many times in Europe at restaurants, but never seem them in the store, so haven't been able to figure out the name.
Yummy yum, the nice temptation!
Sounds yummy and easy to make. Love your blog - the photos are wonderful and the entries very entertaining.
hello! i like your blog - although i'm always slightly jealous of blogs with yummy pictures: whatever food i take a picture of always ends up looking like spaghetti bolognese in a dimly lit basement.
anyway: the mousse looks lovely, do you know what i could use instead of curd as i doubt i could find it in the uk? ricotta? cottage cheese? yoghurt?
Eva, No home-made curd experience here so far, but I'm sure it would be a fun project. Perhaps you want to give it a shot - and there'd be no need to pay the astronomical prices anymore ;)
Sara, Lynn, Mary, We know them as physalis, like Tanja and Janina pointed out (Thank you!). Great as a decoration for dessert or as a 'stand-alone' nibble dipped in chocolate...
Zoe, You name it, terminology is always a challenge when talking about regional specialties ;)
Tanja, I'm sorry, I bought this bowl way back when I went to university and don't remember where I actually got it. Unfortunately it doesn't carry a brand-name :(
decor8, The next time you stop by in Munich we need to have some Topfenstrudel together and exchange memories about our grandmas!
Petro, Yes, you can substitute it with plain yogurt (Greek yogurt is very yummy!), I did that in the past and it's equally good!
I'm always looking furtively into other peoples baskets at the supermarket!
I remember quark from when I was living in Hamburg, the kids I took care of would have eaten huge bowlfuls of it everyday with lemon curd stirred through.
Now if only I could find it in Ireland...
I tried curd when we travelled through Switzerland and Austria last year, it is very good!
I love curd. We ate it all the time when we still lived in Lithuania - with berries, jam, or as an ingredient in many sweet and savory dishes. It's a shame that it isn't known in the US.
Zoe and other US readers, take a look at http://www.cheesemaking.com/ for how to make quark (fromage blanc) and other cheese varieties at home.
That looks like a wonderful mousse. The fruit on top is a Cape Gooseberry (Physalis Peruviana). It is a wonderful versatile little fruit and can be used in jams & preserves, in many desserts, in baking, cheesecakes, in sauces for grilled fish and meats etc. We even eat it straight off the bush in our garden :)
Love the way the vanilla seeds look- at first I thought they were poppyseeds. Have you tried any great German recipes with poppyseeds? I saw a recipe for poppyseed souffle but haven't had a chance to try.
Tanja - my mum has similar bowls. She got them at Habitat years ago.
xxx
- fanny
Colleen, Cape gooseberries straight from the bush in your garden, into your hand, into your mouth - wow, how cool is that ;)
Jennifer, Maybe you want to have a look at my favorite poppyseed cake?
Nicky this mousse sounds delicious. And what a great idea!
I cant wait to try it (and to have more details about why flour ended everywhere in your kitchen :)...
xxx
- fanny