White chocolate mousse with a quince, vanilla, and rum and raisin compote
Ingredients for 6 verrines
Cooking time: 5-10min
Chilling time in fridge: 2h
Peel the quinces, cut into quarters and remove the core. If necessary rub with lemon juice to stop them blackening. Cut into little cubes. In the meantime heat the butter and brown the quince. Add the sugar to caramelize it, then deglaze with a bit of water (5cl). Add the raisins and vanilla seeds and cook over a gentle heat for 5-10 minutes depending upon the size of the quince cubes. They need to be cooked but not softened to a compote. Leave to cool and set aside.
Break the chocolate into little pieces and melt gently in a bain marie. Heat the cream in a little saucepan. When the cream reaches boiling point, pour onto the melted chocolate and mix until smooth with a spatula. Leave to cool.
Beat the 4 egg whites until firm with a pinch of salt. Blend in ¼ of the beaten whites to the chocolate using the whisk, and then the rest DELICATELY using a spatula. In order to make the mousse a bit lighter, blend in the whipped cream (which gives it greater volume without adding any sugar).
Place some quince in the bottom of a verrine then cover with mousse and leave to chill for 2 hours until the mousse sets. Then eat!
Tip: use good chocolate white chocolate which does not separate when melting. I used Villars white chocolate for this recipe. As this white chocolate is quite strong and sweet I added very little sugar to the recipe. You can add more if you prefer very sweet desserts.
There are other, simpler fruits you can use, such as apples or pears, which go very well with dark chocolate, maple syrup and cranberries! A second tasty recipe!