Quince Mousse: Spuma di Mele Cotogne

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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.

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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.