Quince – Coconut – Dessert
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 quince (s)
- 8 sheets gelatin, white
- 1 cup yogurt
- 150 ml coconut milk
- 110 g suar
- 350 ml cream
- some desiccated coconut
- some cocoa powder
Print Recipe
Pin Recipe Instructions
- First make a quince sauce. To do this, rub the quince cleanly, quarter it, cut out the core, boil the pulp in a little water until soft and then rub it through a sieve. Stir in the sugar. Soak the gelatine in a little water and then squeeze it out well. Dissolve in the still hot quince puree and let cool down a little. Then mix with the yoghurt and coconut milk to a smooth cream. Let cool and when the cream starts to gel, whip the cream until stiff and fold in.
- Either put them in a large bowl or put them on serving dishes in the refrigerator to set.
- Before serving, dust lightly with cocoa and garnish with the desiccated coconut.
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