Quince mousse

Ingredients for 4 servings:

• 600 g quince(s), washed, cleaned and roughly chopped
• 80 g sugar
• 50 g liquid honey
• 300 ml wine, white, sweet
• 1 vanilla pod(s), scraped
• 1 lemon(s), the juice
• 4 sheets of white gelatin
• 1 egg white
• 200 ml cream, whipped until very stiff
• 30 g powdered sugar, very finely sieved

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Place the quinces in a saucepan with the sugar, honey, wine, and vanilla pod (including the seeds) and let stand for at least 4 hours. Bring the mixture to a boil and simmer for about 10 minutes, stirring occasionally, until the quinces are soft enough to pass through a sieve. Remove the vanilla pod first! Soak the gelatine in a little cold water. Squeeze out the excess water and stir about 1 cup of the still-hot quince pulp into the gelatine. Immediately stir this into the remaining quince mixture. Chill. The fruit mixture must be thoroughly chilled, otherwise the mousse will not achieve the desired consistency. Whisk the egg whites in a tall, grease-free bowl and gradually stir in the powdered sugar. The egg whites should be stiff enough that a cut with a knife remains visible. Gently but evenly fold the stiffly whipped cream and the stiff egg whites into the quince pulp. Then transfer to a bowl or serving dish and chill again. The mousse can now be served as is, or you can use two tablespoons to scoop out small balls from the mixture and arrange them on plates. Chocolate or caramel sauce are suitable for garnishing. Quince compote or steamed quince strips, which have been cooled and dried and covered in dark chocolate, are also good.