Medlar Mousse

Soak 2 sheets of gelatin in cold water. Rinse 250 g medlars, cut in half and skin. Remove the seeds and the membranes underneath. Remove brown spots, if necessary. Sprinkle the pulp with 2 tbsp juice of one lemon to prevent discoloration. Grind the pulp and 10 g of sugar with a hand blender. Melt the gelatine dripping wet in a small saucepan at low temperature and stir in. Pour the mixture into 6 glasses or molds, cover and refrigerate for 1 hour to set. Skin and pit the remaining medlars as above. Soak the remaining gelatin as described and let it melt. Finely chop the pulp and mix with remaining juice of one lemon. Mix the curd cheese with the remaining sugar, the vanilla pulp and the milk until smooth. Mix in the medlar pieces. Fold first the gelatine, then the whipped cream into the curd cream. Fill the cream on top of the chilled fruit jelly, cover and refrigerate until firm. Before serving, dip the ramekins briefly in hot water and turn out the contents onto dessert plates. Bring medlar mousse to the table garnished with medlar wedges and chocolate ornaments.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.

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