Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Lupo
Save Recipe Print
Quince Mousse: Spuma di Mele Cotogne
Total:
4 hr 5 min
Prep:
15 min
Inactive:
3 hr
Cook:
50 min
Yield:
8 servings
Level:
Easy
Total:
4 hr 5 min
Prep:
15 min
Inactive:
3 hr
Cook:
50 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F.

Place the quince in a cast iron casserole and roast in the oven until they are soft and collapsing and their skins are just bursting, about 30 to 40 minutes.

Once the quince are cool enough to handle, remove the skin and cores and press the flesh through a sieve, transferring it to a saucepan with the brown sugar and lemon juice and, over high heat, bring the ingredients to a boil, stirring with a wooden spoon. Lower the flame and cook the quince, still stirring, for 5 minutes, then remove from heat and allow to cool.

In a medium bowl, combine the rum and cream and beat to form stiff peaks. Lighten the cooled quince with a third of the beaten cream, then gently fold the quince into the remaining cream.

Divide the mousse out into 8 (4-ounce) ramekins, cover tightly with plastic wrap, and refrigerate for several hours. Serve chilled.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Arancini di Riso

Recipe courtesy of Giada De Laurentiis

Chocolate-Avocado Mousse

Recipe courtesy of Giada De Laurentiis

Almost-Famous Chocolate Mousse Cake

Recipe courtesy of Food Network Kitchen

Tuna Mousse: Spuma di Tonno

Recipe courtesy of Michael Chiarello

Charlotte Di Mele Alla Milanese

Recipe courtesy of Gino Angelini

Quince Turnovers

Recipe courtesy of Food Network Kitchen

Quince Compote

Recipe courtesy of Cooking Channel

Browse Reviews By Keyword