Tetilla Mousse with quince

Grind with the help of a blender or food processor nipple cheese, quince and half the cream until we have a creamy puree. The rest of the cream we beat up the mount. 

Put the gelatine leaves to soak in a little water until they are diluted.

When all the ingredients are prepared, mix them with the help of a wooden spoon. First mix the nipple and quince puree with whipped cream and then add the gelatin. 

When everything is well blended, we keep the mousse in the fridge for at least 6 hours. Serve the plate with 2 scoops of mousse, topped with a little raspberry juice and accompanied by a tuile.