Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Mascarpone and quince jellies

You'll need

  •  
  • Jelly
  • 500 ml (2 cups)
  • verjuice
  • 440 gm (2 cups)
  • caster sugar
  • 1
  • lemon, rind and juice
  • 1
  • orange, rind and juice
  • 1
  • vanilla bean, split and seeds scraped
  • 1
  • cinnamon quill
  • 3
  • quince
  • 3
  • leaves of gelatine (titanium strength), softened in cold water
  • To serve:
  • amaretti biscuits, coarsely crushed
  •  
  • Mascarpone mousse
  • 3
  • egg yolks
  • 50 gm
  • caster sugar
  • 2 tbsp
  • almond liqueur
  • 500 gm
  • mascarpone

Method

  • 01
  • Preheat oven to 150C. Combine verjuice, sugar, rinds, juices, vanilla bean and seeds and cinnamon quill in a saucepan with 1½ cups water and bring to the boil over medium-high heat, stirring, until sugar dissolves, then transfer to a small roasting pan. Peel quince and cut into 8 wedges, remove core and place quince wedges in syrup. Cover with baking paper, then place quince peel and cores over the top to weight down. Cover pan tightly with aluminium foil and bake for 4-5 hours or until quince is tender and dark pink. Remove quince peel and cores and baking paper and discard. Transfer quince to a container using a slotted spoon, then strain syrup through a fine sieve, reserving 1 cup, and pour remaining syrup over quince. Refrigerate until required.
  • 02
  • Combine reserved quince syrup and 1½ cups water in a saucepan over medium-high heat. Squeeze excess water from gelatine, add to syrup and stir to dissolve. Place 6 one-cup capacity glasses on a tilt in an egg carton, divide jelly among glasses and refrigerate for 4 hours or until set.
  • 03
  • For mascarpone mousse, whisk together egg yolks, sugar and 1 tbsp liqueur in a heatproof bowl over simmering water for 4-5 minutes or until thick and pale. Transfer to an electric mixer and whisk until cold. Combine mascarpone and remaining liqueur in a bowl and stir gently to combine, then fold through egg yolk mixture. Spoon over jellies and refrigerate for 2 hours or until set.
  • 04
  • To serve, arrange quince over jellies, scatter with crushed amaretti and serve.

At A Glance

  • Serves 6 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

May 2007

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.