Difficulty: Expert [5/5]
Yogurt Mousse: Mix the yogurt with powdered sugar and whisk lightly. Heat a small portion of the 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 chill at 4°C until firm enough to quenelle with a spoon.
Grilled Sesame Quince Balls: Peel quinces and scoop into balls using a melon baller; sprinkle with lemon juice to prevent oxidation. Poach briefly in light syrup. Caramelize powdered sugar in a saucepan, add honey and melted butter. Toss in quince balls and sauté gently until golden and al dente. Remove from heat, drain, and roll in toasted sesame seeds.
Saffron Orange Juice: Warm orange juice with powdered sugar and glucose; infuse saffron threads for a few seconds. Strain and reduce to a syrupy consistency. Set aside to cool.
Assembly and Finishing: Arrange 3 quenelles of yogurt mousse on a plate. Drizzle with saffron orange syrup and add several quince balls. Garnish with quince chips and a vanilla pod piece.
Source: Elle & Vire "Cream and Creation"
