First soak the gelatin in cold water.
Then mix the quince compote with the white port and the lemon juice. Now mix it well and heat it up till it starts to steam. Then turn off the heat and dissolve the gelatin. Now pour it into a bowl and set it aside for later.
Then in another bowl start beating the cream. Beat it till it has a thin yoghurt consistency.
Now give the quince compote another good mix and while stirring add the whipped cream. Mix it well to prevent lumps from forming and then fold it in till it’s an even mousse.
Once you’re happy with the mousse fill you desired mold. Click here for the molds I used. Now tap the mold a couple of times to remove any air bubbles. Level it with a pallet knife and then freeze it till solid. After that remove them from the mold and serve them defrosted.
