Quince mousse
Ingredients
- • 40 g quince paste
- • 20 g water
- • 40 g egg white (1 egg)
- • A pinch of salt (omit in case of high blood pressure or liquid retention)
Method
- 1. Use an immersion blend to blend the quince paste with a little water.
- 2. Beat the egg white with salt until stiff peaks form.
- 3. Gently fold quince purée into egg white.
- 4. Serve in a glass or bowl.
