Chef’s tip
“If the mousse is left to stand in the fridge for a day, it can be unmoulded like a flan“
| 800 ml soy beverage | |
| 2 sheets of gelatine | |
| 4 egg whites | |
| 100 g sugar | |
| 75 g rice | |
| 100 g quince | |
| 1 piece of ginger | |
| 1 cinnamon stick | |
| Lemon peel |
Rice and quince are highly astringent foods
| 1. | Bring the soy beverage to the boil in a saucepan and add the lemon peel, the cinnamon stick, the piece of fresh ginger and the sugar. Boil for 2 minutes. |
| 2. | Add the rice and boil for a further 20 minutes. |
| 3. | When it is cooked, turn off the heat and remove the lemon zest, ginger and cinnamon. |
| 4. | Mash the rice to a fine purée and add the previously hydrated gelatins. Leave to cool until it thickens. |
| 5. | In a bowl, beat the egg whites until stiff. |
| 6. | Add the whipped egg whites to the rice with the soy beverage and mix well. |
| 7. | Put the quince pieces in a small serving bowl and cover with the mousse. Garnish with more quince, cinnamon powder and, optionally, a little mint. |