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.
A recipe from Elle &Vire
