Quince Mousse
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 8 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g quince (s), washed, cleaned and rouhly chopped
- 80 g suar
- 50 g honey, liquid
- 300 ml wine, white, lovely
- 1 vanilla pod, scraped out
- 1 lemon (s), add the juice
- 4 sheets gelatine, white
- 1 egg white
- 200 ml cream, whipped very stiff
- 30 g powdered suar, very finely sifted
Print Recipe
Pin Recipe Instructions
- Put the quince with sugar, honey, wine and vanilla pod (including pulp) in a saucepan and let stand for at least 4 hours.
- Then bring the mixture to the boil and simmer for about 10 minutes, stirring occasionally, until the fruits are so soft that they can be passed through a sieve (Flotte Lotte). Remove the vanilla pod beforehand!
- Soak the gelatine in a little cold water. Then squeeze out well and stir approx. 1 cup of the still hot fruit pulp into the gelatin. Then stir it into the rest of the quince mixture immediately. Refrigerate. The fruit mass must be well chilled, otherwise the mousse will not get the desired consistency.
- Now beat the egg white in a tall, fat-free container and then gradually stir in the powdered sugar. The egg white must be so stiff that the cut remains visible with a knife.
- Now carefully but evenly fold the whipped cream and the firm egg white under the quince pulp. Then fill into a bowl or serving bowls and refrigerate again.
- The mousse can now be served like this, or you can cut out cams from the mass with the help of two tablespoons and arrange them on plates.
- Chocolate or caramel sauce are suitable as a garnish. Also a compote made from quince or steamed quince strips, which have been covered with dark chocolate after cooling and drying.
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