Difficulty: [4/5]
Yogurt Mousse
Process: Mix the yogurt with powdered sugar and whisk lightly. Heat a small portion of yogurt to dissolve gelatin sheets previously soaked in cold water. Incorporate into the remaining yogurt, add grated lime zest, then fold in whipped cream. Pour into a 5 cm deep container and refrigerate at 4°C until firm enough to shape into quenelles with a spoon.
Grilled Sesame Quince Balls
Process: Peel quinces and scoop into balls using a melon baller. Sprinkle with lemon juice to prevent oxidation. Poach briefly in light syrup. In a saucepan, caramelize powdered sugar, add honey and melted butter. Add quince balls and sauté gently until golden blond and al dente. Remove from heat, drain, and roll in toasted sesame seeds.
Saffron Orange Juice
Process: Warm orange juice with powdered sugar and glucose. Infuse saffron threads for a few seconds, strain, and reduce to a syrupy consistency. Cool in the fridge.
Assembly and Finishing
Arrange 3 quenelles of yogurt mousse on each plate. Drizzle with saffron orange syrup and add quince balls. Garnish with a quince crisp and vanilla pod piece.
A professional recipe from Elle & Vire, crafted by expert chefs for an elegant dessert experience.
