Manouri Mousse with Caramelized Quince and Sour Cherry Sauce
A light and creamy mousse made with manouri cheese and caramelized quince, topped with a tangy sour cherry sauce – a perfect ending to a rich meal.
- Prep30 min
- Cook35 min
- Total1h 5m
- DifficultyMedium
- Servings4
This elegant dessert brings together the creamy, slightly salty character of manouri cheese with the sweet, caramelized flavor of quince. The sour cherry sauce adds a refreshing tartness that balances the richness beautifully.
It's a no-bake treat that comes together quickly, yet looks and tastes impressive. The mousse sets in the fridge, making it a great make-ahead dessert for dinner parties or special occasions.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small saucepan, bring 300 ml water and the granulated sugar to a boil over high heat. Boil for about 5 minutes, stirring with a spoon, until a light syrup forms.
- Add the quince cubes, lower the heat, and simmer for about 30 minutes, until the quince is soft and caramelized.
- If there is any liquid left, drain the quince in a strainer.
- In a mixer fitted with the whisk attachment, beat the manouri cheese and powdered sugar for about 3 minutes, until a fluffy cream forms.
- Fold in the quince with a spatula, making sure it is evenly distributed.
- Divide the cream among low glasses and refrigerate for about 2 hours, until set.
- In a blender, puree all the sauce ingredients until smooth.
- Remove the mousse from the fridge, pour the sauce over, and serve.
- Keep refrigerated.
💡 Tips
- For a smoother mousse, make sure the manouri is well crumbled before beating.
- If you prefer a less sweet dessert, reduce the powdered sugar to taste.
- The sour cherry sauce can be made a day ahead and kept refrigerated.
Inspired by a recipe from Γαστρονόμος