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


Ingredients:4
  • Yoghurt mousse:natural yoghurt
    400 g
  • Elle &Vire cream 35% fat
    200 g
  • powdered sugar
    50g
  • gelatin
    3 g
  • grated lime zest
    2
  • quince balls:very ripe quince
    2 pieces
  • powdered sugar
    60g
  • orange blossom honey
    40 g
  • butter
    5 g
  • toasted sesame
    50 g
  • orange juice:powdered sugar
    100 g
  • orange juice
    200g
  • glucoze
    25 g
  • saffron threads
    8


Preparation:


    Difficulty:[usr 5]

    Yogurt mousse:

    Mix the yogurt with the powdered sugar and whisk lightly.

    Heat a little yogurt to melt the gelatin sheets previously soaked in cold water.

    Stir in the remaining yoghurt and add the grated lime zest.

    Stir in whipped cream.

    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.

    Grilled sesame quince base:

    Peel the quinces and cut into balls with a melon baller, sprinkle with the lemon juice to prevent them from oxidizing.

    Poach them quickly in a light syrup.

    Caramelize the powdered sugar in a saucepan.

    Add the honey and the melted butter, stir in the quince balls and fry them gently until they take on a nice blond color and above all remain "al dente".

    Remove from heat, remove and sprinkle with toasted sesame seeds.

    Saffron orange juice:

    Warm the orange juice with the powdered sugar, glucose and infuse the saffron for a few seconds.

    Strain and reduce to obtain a syrupy texture.

    Book cool.

    Fitting and finishing:

    On a plate, place 3 quenelles of yoghurt mousse, pour the saffron orange sauce and place a few balls of quince.

    Add 1 quince chips and a piece of vanilla to decorate.

    Source:Elle &Vire "Cream and Creation"