Photo: Quince Mousse: Spuma di Mele Cotogne Recipe
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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By mooodee
Chicago
on October 19, 2012
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I halved the recipe and it still made plenty for six small servings. I used the KitchenAid fruit and vegetable strainer attachment to puree the roasted quince right along with the lemon to avoid discoloration but it turns brown anyway because of the brown sugar. I should have next put the puree through a very fine sieve, will do that next time. The final color is sort of unappetizing but it tastes great. We had this after a rather heavy, fatty meal featuring short ribs and it was a perfect finish.
By BOUDIOU
on July 21, 2012
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Absolutely divine. It was brought by a friend for diner last night and i am immediately looking for the recipe to remake it myself. She told me, though, that the time indicated for roasting the quinces was too short and the fruit had to be cooked much longer to be able to pass trhough the sieve.
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