How to make halva mousse

• Cover the gelatin with a little water - just enough to cover it, and set aside to swell.
  1 teaspoon gelatin
• Crumble the halva and blend thoroughly with the quark cheese - check the taste - if necessary, add a little erythritol or xylitol.
  250 g light quark cheese, 150 g halva, erythritol
• Heat the gelatin - I heat it for less than 10 seconds in the microwave. You can also boil water in a kettle, pour it into a bowl, and place the dish with gelatin into it - stir until the gelatin becomes liquid.
• Add a tablespoon of quark cheese with halva to the liquid gelatin and mix thoroughly.
• Pour the gelatin into the rest of the quark cheese and mix thoroughly.
• Transfer the mousse into 4 small glasses and refrigerate for about 2 hours.
• Before serving, spoon some Stovit fruit preserve on top of the mousse.
  fruit preserve
• You can also additionally crumble some halva on top.