John Myers
Quince Mousse
The perfect quince mousse recipe with a picture and simple step-by-step instructions.
- 300 g Quince cooked
- 200 ml Soy cream
- 400 ml Soy milk
- 100 ml Sparkling wine
- 3 tbsp Whole cane sugar
- 50 g Food starch
- 1 pinch Salt
- 4 – quarter 5 quinces, remove the core and peel. Cook in a pressure cooker with a steamer for about 4 minutes.
- Weigh 300 g of the cooked quince and place in the stand mixer. Add the soy cream, whole cane sugar, cornstarch and salt and mix on the smoothie level. Add a little of the soy milk as the mixture is very thick.
- Heat the soy milk and the sparkling wine in a saucepan, add the quince mixture, stir with the whisk and bring to the boil.
- Fill into glasses and chill. Cut a piece of the cooked quince into slices and garnish with it just before serving.
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