Old-fashioned quince mousse with toasted walnuts | Light autumn dessert

Name: Old-fashioned quince mousse with toasted walnuts | Light autumn dessert
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 800 g quince; 250 ml whipping cream; 80 g powdered sugar; 60 g walnuts; 1 lemon; 1 tsp ground cinnamon; 4 whole cloves; 150 ml water

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45 min

Under an hour

Kifli Kukták

Klasszikus békebeli őszi édesség: az illatos, fűszerekkel puhára párolt birsalmát selymesre pürésítjük, majd lágy, hideg tejszínhabbal összeforgatva légiesen könnyű habkrémmé varázsoljuk. Ropogósra pirított diódarabokkal és egy csipet fahéjjal a tetején igazi nosztalgikus kényeztetés.

Ingredients

Price per portion:HUF 933.73

You probably have at home

Water 150 ml víz

Preparation method

Stewing and pureeing the quince

Thoroughly wash the quinces and rub off the outer downy fuzz. Cut them into quarters, remove the cores and woody inner parts, then dice the flesh into 2-3 cm pieces. Leave the peel on for its wonderful flavor and pectin content.

Place the quince cubes into a pot with 150 ml of water, the freshly squeezed juice of half a lemon, the whole cloves, and half of the cinnamon. Cover and simmer over low heat for about 20-25 minutes until the quince is completely tender.

Fish out the cloves from the pot. Puree the cooked fruit with an immersion blender until completely smooth, stir in the powdered sugar, then allow it to cool completely to room temperature, and finally chill it in the refrigerator for 20 minutes.

Chef's tip

It is important that the quince puree cools down completely before mixing it with the whipped cream, otherwise the warmth will cause the cream to collapse and run.

If you want to make it even more special, you can crumble a few butter biscuits or ladyfingers into the bottom of the glasses before layering the quince mousse.