Sunday, November 8, 2009

Spuma di Mele Cotogne (Quince Mousse)

Here's my quince experiment part II: sweet.
The recipe is from Chef Mario Batali.

Quinces.

After 50 minutes in the oven.

The skin and cores, removed. The flesh, sieved and cooked with brown sugar and lemon juice. I just love how the colour changed after heated/cooked.


The cooked quince + whipped cream + a bit of rum = spuma di mele cotogne a.k.a. quince mousse, served here trifle-ishly.


Quince mousse, quince jam (made by my friend V!), and plain white sponge in layers on spoon.

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