- 500 ml verjuice (2 cups)
- 440 gm caster sugar (2 cups)
- 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
- 3 egg yolks
- 50 gm caster sugar
- 2 tbsp almond liqueur
- 500 gm mascarpone
- 1Preheat 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.
- 2Combine 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.
- 3For 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.
- 4To serve, arrange quince over jellies, scatter with crushed amaretti and serve.