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Ginger quince with blancmange
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Prep Time:
400 minutes
Cook Time:
300 minutes
Total Time:
700 minutes
Elevate special occasions with this impressive gourmet dessert.
Ingredients:
  • 2 (450g each) quince, washed, quartered
  • 1kg caster sugar
  • 1 vanilla bean, halved lengthways
  • 100g ginger, coarsely chopped
  • 400ml pouring cream
  • 750ml milk
  • 250g almond
  • 3 (5g each) gelatine leaves
Instructions:
  • Peel the quince, keeping the peelings. In a large saucepan, combine 835g sugar and 2 litres of boiling water. Stir over medium heat until the sugar dissolves. Add vanilla bean, ginger, quince, and the reserved quince peelings. Bring to a simmer, then reduce heat to low and cook for 4 1/2 hours until quince are a deep ruby color.
  • Remove the quince from the syrup and strain it. Pour half of the strained syrup over the quince, let it cool, and refrigerate. Then, in a saucepan, simmer the remaining syrup over medium-high heat for 20 minutes or until thickened. Cool and refrigerate.
  • Using an electric mixer, whip cream to soft peaks, then chill. In a saucepan, combine remaining sugar, milk, and almonds. Heat over medium heat until almost boiling. Allow to cool for 10 minutes, then blend in batches until almonds are finely ground. Strain mixture through a fine sieve into a bowl, pressing down to extract 2 1/2 cups liquid.
  • In a small saucepan, simmer half of the milk mixture over medium heat. While it simmers, soak gelatine leaves in cold water for 3 minutes until softened. Squeeze out excess water and add to the saucepan, stirring until dissolved. Combine gelatine mixture with the remaining milk mixture and whisk over a bowl of ice until it thickens to the consistency of softly whipped cream. Remove from the ice, gently fold in the whipped cream using a whisk. Divide the mixture into 8 half-cup dariole moulds, cover, and refrigerate overnight.
  • Briefly dip moulds into hot water, then unmold blancmange onto plates. Serve each with a quince quarter and a drizzle of reduced syrup.

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