GREEK YOGURT MOUSSE WITH QUINCE IN SYRUP
Yogurt served with fruit in syrup, often referred to as ‘spoon sweets’, is an all-time classic Greek dessert. We’ve turned the traditional accompanying yogurt into a light and airy vanilla and lemon-flavoured mousse.
Serves: 8–10
Preparation time: 30 minutes, plus infusing and chilling Cooking time: 20 minutes For the quince
520g caster sugar
1 cinnamon stick
1kg quince, peeled, cored and diced
For the mousse
500g Greek yogurt grated zest of 1 lemon
50g icing sugar
1 vanilla pod, split lengthways and seeds scraped out
300ml double cream
To serve
Handful of mixed berries
A few blanched almonds 5 cinnamon biscuits, crumbled Edible flowers 1 The day before you want to serve the dessert, prepare the quince. Put the caster sugar, 500ml water and cinnamon stick in a saucepan over a medium heat and bring to the boil, stirring until the sugar has dissolved and the mixture is slightly syrupy. Remove from the heat and stir in the diced quince, then pour into a bowl, cover and leave to cool overnight. The next day, transfer the syrup and quince to a saucepan and simmer for about 10min until the quince is soft and the syrup is thick. Remove from the heat and leave to cool.
2 Put the yogurt, lemon zest, icing sugar and vanilla seeds in a bowl and whisk with a hand-held electric whisk on medium speed. While whisking, pour in the cream in a slow, steady stream and continue whisking until you have a velvety mousse. Cover the bowl with clingfilm and chill in the refrigerator for 2hr to set before serving.
3 Serve the quince over the yogurt mousse, sprinkled with the berries, blanched almonds, crumbled cinnamon biscuits and edible flowers. The mousse will keep in the fridge for up to 3 days, while the quince in syrup can be stored in an airtight container in the refrigerator and will keep for up to a month.