Ingredients: Base 180 g Coconut Cookie
80 g Butter 50 g Sugar
quince mousse 300 g of Quince Jelly
9 g
150cc
cream Preparation: Base
in a bowl mix crumbs with the sugar and melted butter. Place
preparation in a pan and bring the fire to roast. Preparation will be grainy.
quince mousse
quince Cut into cubes and with the help of a fork make a puree. Once is fairly homogenous and smooth texture, add the gelatine and dissolved hydrated.
Finally incorporates semi whipped cream stirring motion. Armed
available at the base of the cups the preparation of biscuits. Place, with the help of a spoon, quince mousse and refrigerate for 6 hours.
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