Idiazabal cheese and quince

Biscuit:
1. Preheat the oven to 180ºC / 356º F.
2. At room temperature, mix the butter, flour, egg, sesame seeds and salt together, then spread the dough over a baking sheet, cut with the cutter and bake for 15 minutes.
3. Set aside and leave to cool.

Mousse:
1. Soak the gelatine in cold water.
2. Mix the cream and cheese together in a saucepan, then add the gelatine and heat until dissolved. Leave to cool in the fridge.
3. Using an electric whisk, beat the cream and cheese mixture well and set aside.
4. Beat the egg white and sugar together, then gradually fold into the cream and cheese mixture and set aside.

Filling:
1. Soak the gelatine in cold water.
2. Heat the water in a saucepan and mix the gelatine in well, then add the quince and leave to cool.

Assembly:
1. Fill the large cavities with mousse up to the mark. Close the lid.
2. Add the filling to the smaller cavities.
3. Freeze for 4 hours.
4. Remove from the mould and place on the previously made biscuits.

Topping:
1. Soak the gelatine in cold water.
2. Mix the chocolate, water and condensed milk in a saucepan, then add the gelatine and heat until well dissolved. Leave to cool at room temperature.
3. After the mini mousses have been taken out of the freezer, place them on a rack and cover them with the prepared topping.