White chocolate mousse in quince cannulas

mousse
Bring 200 cc of cream to a boil with a touch of ginger and lime zest. pour over the melted chocolate in a bain-marie.
Incorporate the dissolved gelatin and the remaining cream, beaten to medium point. lead to cold.


canutillos
cut the sweet into slices, with the help of a cheese slicer.
spread each sheet with the mousse and roll up.


mint flan
English creme de menthe
infuse the milk with the mint.
beat the yolks with the sugar until white. add the milk slowly, while stirring.
heat, always stirring, until reaching 85 ° c.
remove from heat, pass through a Chinese strainer and cool over a reverse bain-marie, without stopping stirring.
pour the hot creme anglaise over the dissolved gelatin. Mix well and let cool.


port jelly
pour the port over the dissolved gelatin. dump on a plate, refrigerate and cut into cubes.


caramel nuts
make a syrup at 120ºc (page 221) with the sugar and water. add the walnuts, remove from the heat and stir vigorously until the sugar crystallizes.
add the butter so that the nuts are separated. Pour on silpat or greased plate and let cool.


mandarin sorbet
make a light syrup with the sugar, water, glucose and tangerine skin.
Mix the juice with the cold syrup and pass through a sieve. turbine in an ice cream machine.


citrus julienne
peel the citrus fruits with a potato peeler and cut the skin in julienne strips lengthwise, or obtain threads with a zester. make a light syrup with the sugar just moistened with water. incorporate glucose and bring to 115ºc. Add the citrus julienne at once, cook for 1 minute and remove from the heat. let cool.


mounting
place five canutillos of different heights on each plate, in a vertical position. sprinkle with caramelized walnuts. garnish with the mint flan. sprinkle port gelatin cubes everywhere. put a sorbet quenelle next to the eclairs, on citrus julienne. Accompany with a shot of port, which will come in handy.