Quince Yoghurt Mousse with Bretzeli
Preparation in 50 minutes
Ingredients
For 6 people
4 quinces
Juice of half a lemon
120g sugar
1 star anise
1 cinnamon stick
Water
300g double cream
450g Greek yogurt
50g sugar
1 tbsp vanilla paste (optional)
1 box Kambly Bretzeli
Preparation: 50 minutes
Preparation
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Wash the quinces and rub with a kitchen towel, then halve and core them.
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Cut the quinces into large pieces and add to a saucepan with lemon juice, sugar, star anise and cinnamon stick.
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Only add enough water to cover the quince pieces. Cook for approx. 25-30 minutes until the quince pieces are very soft.
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Remove the star anise and cinnamon and puree the quince pieces.
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Drain the yogurt in a sieve for 30 minutes.
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Beat the double cream with sugar until stiff, then carefully stir in the vanilla paste and yogurt.
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Finely grind the Bretzeli biscuits.
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Divide the quince mousse into glasses, cover with Bretzeli crumbs.
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Pour the cream mixture into a pas try bag and spread over the Bretzeli crumbs.
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Decorate with star anise and Bretzeli.