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Lime yogurt mousse, saffron orange juice and grilled sesame quince balls


Ingredients:3 people
  • yogurt mousse:natural yogurt
    400 g
  • Liquid cream
    200g
  • powdered sugar
    50g
  • gelatin
    3 g
  • grated lime zest
  • Quince ball:very ripe quince
    2
  • powdered sugar
    60g
  • orange blossom honey
    30 g
  • butter
    30 g
  • lemon juice
    5g
  • toasted sesame
    50 g
  • orange juice:powdered sugar
    100 g
  • orange juice
    200 g
  • glucoze
    25 g
  • saffron threads
    8


Preparation:


    Difficulty:[usr 4 ]

    Yoghurt mousse

    Process:

    Mix the yoghurt with the powdered sugar and whisk lightly, heat a little yoghurt to melt the gelatine sheets previously soaked in cold water, incorporate the remaining yoghurt and add the grated lime zest, incorporate the cream whipped, pour into a container at a height of 5 cm and store in the refrigerator at 4°C in order to obtain a texture that allows you to make a quenelle with a spoon.

    Quince Balls with Grilled Sesame

    Process:

    Peel the quinces and cut into balls with a melon baller, sprinkle them with lemon juice to prevent oxidation, poach them quickly in a light syrup, caramelize the powdered sugar in a saucepan, add the honey and the melted butter, incorporate the quince balls and fry them delicately until they take on a beautiful blond color and especially while remaining "al dente", remove from the heat, remove and sprinkle them with toasted sesame seeds.

    Saffron orange juice

    Process:

    Warm the orange juice with the powdered sugar, the glucose and infuse the saffron for a few seconds, strain and reduce to obtain a syrupy texture, set aside in the fridge.

    Assembly and finishing

    On a plate, arrange 3 quenelles of yogurt mousse, pour the saffron orange sauce and arrange a few quince balls, place a quince crisp and a piece of vanilla pod to decorate.

    Lime yogurt mousse, saffron orange juice and grilled sesame quince balls

    A recipe from Elle &Vire