DOCUMENT

168 Quince mousse Serves 5 | Preparation time 35 (30) minutes + 12 hours for chilling Ingredients 600 g quinces | diced 1 lemon | juice only 4 gelatine leaves 1 ½ tsp. vanilla sugar 50 g caster sugar 100 g sour cream 250 g cream For the garnish: 5 tsp. quince jelly 50 g chocolate, white | grated Accessories: Perforated cooking container Sieve Hand blender Preparation Mix the quince flesh with the lemon juice. Place in a perforated cooking container and cook until soft. Soak the gelatine in cold water. Purée the quinces until smooth with the hand blender and strain through a sieve if desired. Add vanilla sugar and sugar to taste. Squeeze out the gelatine and dissolve in the warm mixture. Stir in the sour cream. Chill the cream mixture until it starts to set. Whip the cream until sti’ and fold into the cream mixture. Leave the quince mousse to set overnight in the refrigerator. To serve, shape the mousse into quenelles. Serve with the quince jelly and scatter chocolate over the top. Settings Temperature: 100 (120) °C Duration: 10 (5) minutes