Curd Mousse with Pickled Prickly Pears

Split the vanilla bean lengthwise and scrape out the pulp with a knife. Grate a little peel from the orange and lime. Mix the curd, crème fraîche, vanilla pulp, glass peel of the citrus fruits and powdered sugar and leave to cool. Trim both ends of the prickly pears. Hold the fruit with thumb and forefinger and peel off the skin. Cut the fruit into 5 mm thick slices.

Put one tablespoon Campari, honey, grenadine, orange juice, juice of one lemon and a little bit of lemon skin in saucepan and let it boil. Bind with the rice starch. Place the fruit slices in the hot liquid and let cool.

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Cook – Art with Vincent Klink

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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