Cold Quince Soup with Parmesan Mousse

For the mousse: Soak gelatine in cold water. Heat milk in a pot, stir in parmesan. Squeeze out gelatine and dissolve in milk. Stir until mixture begins to gel, fold in whipped cream. Pour into 4 ramekins and chill for at least 3 hours.

For the soup: Rinse elderberry clusters, remove berries and pat dry. Rinse dry, peel, core, quarter and dice quince. 

Boil orange juice with 200 ml (approximately 4/5 cup) of water and sugar. Add berries, quince, lemon peel, cloves and cinnamon stick. Cover and simmer about 15 minutes. Remove from heat, let cool and chill.

In a large pot, boil about 4 centimeters (approximately 1 1/2 inch) of water. 

Beat egg whites with salt and remaining sugar until stiff. Spoon out 2 tablespoons and gently slide into the water, cover and cook for 3 minutes. Turn and cook for another 3 minutes. Remove with a slotted spoon and drain. Repeat until all whites are cooked. 

Remove lemon peel, cloves and cinnamon from soup, puree and strain through a sieve.