Curd Mousse with Jellied Raspberries

For the curd cheese mousse, mix the curd cheese with Qimiq, lemon zest, sugar and the pulp of the vanilla pod. Whip the Schagobers until stiff and fold into the curd mixture. Chill in a cool place.

For the jellied raspberries, bring the raspberries, jellying sugar (to taste), Cointreau or orange juice all to the boil briefly in a saucepan.

Put 5 stars in each of the 6 glasses (250 ml, I used jars). Spread the jellied raspberries on top. Chill for approx. 45 minutes.

Then divide the curd mousse among the glasses. Chill again. (1/2 hour is enough, but it will work up to two days before eating).

Shortly before serving, decorate with the remaining stars and the raspberries.

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