For the quince mousse, rub quinces thoroughly, then peel, quarter and core. Dice flesh and mix immediately with lemon juice. Place in a perforated cooking container and cook until soft (at 100°C for 10 minutes or at 120°C for 5 minutes).
Meanwhile, soak gelatin in cold water. Finely puree quinces, passing through a sieve if desired. Season to taste with vanilla sugar and sugar. Squeeze gelatin and dissolve in warm mixture, then stir in sour cream. Chill the cream until it begins to gel.
Whip cream until stiff and fold into cream. Allow mousse to set overnight in refrigerator. To serve, cut dumplings from the quince mousse and place on plates.
Related Recipes:
Lean Christmas – Roquefort Cream on Caramelized Quince WedgesMold cheese and fruity fruit are an elegant combination. In this case, the dreamy duo consists of aromatic but...
Quince Confectionery with HoneyScrape quinces with a tea towel, brush under running water, cut into eighths with peel, remove blossom and...
Warm Chard Salad with Turkey and QuinceWash the chard leaves and shake dry. For the glazed quinces, wash and peel the quinces, remove the core and...
Quince RagoutFor the quince ragout, caramelize the sugar in a saucepan over medium heat until golden brown and deglaze with...
Quince PureeFor the quince puree, peel and core the quinces and cut them into pieces as small as possible. Let them lie...
Quince SnowScrape the quinces with a tea towel, cut them into quarters and remove the core. Peel the quince quarters and...
Italian Mustard FruitFor Italian Mustard Fruit, place vinegar, wine, sugar, honey, and 500 ml tap water in a large, high saucepan...
Raspberry Yogurt MousseFor the raspberry yogurt mousse, pre-chill the glasses in the refrigerator. For the yogurt mousse, beat egg...
Quince CheeseFor the quince cheese, spread the quince pulp through a fine sieve. Soak the gelatine in cold water, squeeze...
Quince JamRub quinces thoroughly, e.g. with Lurex sponge/gloss pad. Cut away stems and fruit stalks. Cut the fruit into...