Cold Quince Soup with Parmesan Mousse
Ingredients
- For the mousse
- 4 sheets gelatin
- 200 milliliters milk
- 150 grams freshly grated Parmesan
- 100 milliliters Whipped cream
- For the soup
- 200 grams Elderberry blossom
- 4 Quince
- 250 milliliters Orange juice
- 75 grams sugar
- 1 pc untreated Lemon peel
- 2 cloves
- ½ Cinnamon stick
- 2 egg whites
- 1 pinch salt
Preparation steps
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.
Fill bowls with soup. Release mousse from molds and add to the center of each bowl. Garnish with poached eggs and serve.
