Quince Mousse: Spuma di Mele Cotogne

Total Time:
4 hr 5 min
Prep:
15 min
Inactive:
3 hr
Cook:
50 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 pounds quince
  • 14 ounces dark brown sugar
  • 1 lemon, juiced
  • 1/4 cup dark rum
  • 2 cups heavy cream
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.


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