Creating Wines of Distinction

Quince and Saffron Mousse with Cranberry and Pistachio Granola Bar Crumble served with Fresh Figs, Raspberries and Basil

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To be paired with Creation Pinot Noir

Quince and Saffron Mousse with Cranberry and Pistachio Granola Bar Crumble served with Fresh Figs, Raspberries and Basil

Five portions

Ingredients

Quince and saffron mousse

  • 3 quinces (peeled, cored and diced)
  • 1 g saffron
  • 200 ml full-cream yoghurt
  • 4 gelatin leaves
  • 10 ml honey

Cranberry and pistachio granola bar crumble

  • 100 g plain muesli
  • 100 g pistachio
  • 50 g chopped dried cranberries
  • 25 ml honey
  • 5 g sugar
  • 1 tsp dried tarragon

Garnish

  • honey
  • fresh purple figs (cut into quarters)
  • fresh raspberries
  • basil
  • sumac

Methods

Quince and saffron mousse

  1. Soak the gelatin leaves in cold water.
  2. Place the diced quince in a pot with the saffron and water to just cover it.
  3. Place on a high heat till there is almost no more liquid.
  4. Blend the hot quince, and gelatin leaves in a food processor till smooth.
  5. Add the yoghurt and blend till combined.
  6. Pour into a airtight container and set in the fridge.

Cranberry and pistachio granola bar crumble

  1. Mix all the ingredients together and roast till golden brown.
  2. Place aside to cool off and blend 2/3 of the granola till fine.
  3. Mix in with the rest of the granola.
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