Summary

Ingredients

• 110 g suar
• 300 ml milk
• 4 sheets gelatin
• 200 ml whipped cream
• 2 quince (s)
• 1 vanilla pod (s)
• 1 stick cinnamon
• 150 ml water
• 150 ml white wine
• 1 tablespoon sugar
• 2 tablespoon thick juice (pear)

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Instructions

1. Soak gelatin.
2. Melt the sugar in a saucepan over medium heat and let it turn golden brown. Slowly add the milk and bring to the boil. The fixed camarell must dissolve again.
3. Dissolve the gelatine in the milk and allow to cool. Stir once in between with the whisk. When the cream is thick, fold in the stiff cream and put it back in the refrigerator.
4. Peel and quarter the quinces, remove the core and cut into wedges. Put the wine, water, sugar, cinnamon, vanilla pod (cut open and scrape out the pulp) and pear syrup in a saucepan. Simmer until the quinces are soft.
5. Remove the vanilla pod and cinnamon stick. If you like, you can use the potato masher to make the compote small.
6. Spread the cooled compote on the cream.