Summary

Ingredients

• 4 quince (s), (pear quince)
• 500 ml water
• 1 vanilla pod (s)
• 1 lemon (s), organic
• 200 g suar
• 1 pinch (s) salt
• 200 ml apple juice
• 200 ml white wine, dry
• 250 g quince (s), diced, cooked
• 150 ml stock, (quince stock)
• 100 ml cream
• 50 ml liqueur, quince (preferably the one for the patient, here from the DB)
• 1 ½ sheet gelatin
• 2 nitrogen capsules

For the parfait:

• 200 g quince (s), mashed
• 1 egg (s)
• 1 tablespoon vanilla sugar
• 1 tablespoon liqueur, quince
• 125 ml cream
• 1 vanilla pod (s)

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Instructions

1. Compote:
2. Wash the quinces, rub them with a dry cloth and peel them. Remove the core and cut the fruit into very small cubes.
3. Slit the vanilla pod lengthways, peel the lemon peel finely.
4. Bring the quince and all the ingredients to the boil. Cook over low heat until they are firm to the bite. If necessary, add sugar to taste. The acid turns the quince into a beautiful light yellow.
5. Let it cool down and let it steep for a day in the fridge. This makes the aromas even more intense.
6. The bowls and core houses can be added to the quince liqueur for the patient. The recipe is here in the DB.
7. Espuma:
8. Remove 250 gr. Fruit cubes and 150 gr. Stock from the quince compote and purée finely. Strain the puree through a sieve (makes around 100 ml of syrup). Save the remaining, firmer mass for the parfait.
9. Soak the gelatine in cold water and melt it dripping wet in a small saucepan. Mix with 3 tablespoons of the stock. Add this mixture to the rest of the brew and stir well, then mix in the cream and liqueur.
10. If you are unsure whether lumps have formed, you should rub the mixture through a sieve.
11. Fill everything in the isi and press in two capsules one after the other. Shake well after each capsule. Store lying flat (even better: upside down) in the refrigerator for at least 12 hours.
12. Parfait
13. The remaining quince puree from Espuma should weigh about 200 grams. If necessary, add more fruit cubes and stock and puree again.
14. Separate the eggs, slice open the vanilla pod and scrape out the pulp.
15. Beat the egg yolks with the vanilla pod pulp and vanilla sugar in a hot water bath. Then take it off the stove and beat it again.
16. Mix in the quince puree and mix in the quince liqueur.
17. Whip the cream until stiff and fold in.
18. Beat the egg white until stiff and fold in.
19. Pour the parfait into portion molds (about a third high) and freeze.
20. Presentation:
21. Pour some quince cubes and quince stock into the glass (on top of the parfait). Carefully spray the espuma on top. There is a risk that the espuma will escape with appropriate pressure and the quince cubes will rise. Alternatively, the espuma can be injected into another container and then quickly put on with a teaspoon.
22. Serve immediately.
23. If you don`t have an isi, you could whip cream with quince puree and / or liqueur and put this on top of the compote.