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"
