Recipe courtesy of Mario Batali
Print
Quince Mousse: Spuma di Mele Cotogne
Total:
4 hr 5 min
Prep:
15 min
Inactive:
3 hr
Cook:
50 min
Yield:
8 servings
Level:
Easy
Total:
4 hr 5 min
Prep:
15 min
Inactive:
3 hr
Cook:
50 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 pounds quince
  • 14 ounces dark brown sugar
  • 1 lemon, juiced
  • 1/4 cup dark rum
  • 2 cups heavy cream

Directions

Preheat the oven to 325 degrees F.

Place the quince in a cast iron casserole and roast in the oven until they are soft and collapsing and their skins are just bursting, about 30 to 40 minutes.

Once the quince are cool enough to handle, remove the skin and cores and press the flesh through a sieve, transferring it to a saucepan with the brown sugar and lemon juice and, over high heat, bring the ingredients to a boil, stirring with a wooden spoon. Lower the flame and cook the quince, still stirring, for 5 minutes, then remove from heat and allow to cool.

In a medium bowl, combine the rum and cream and beat to form stiff peaks. Lighten the cooled quince with a third of the beaten cream, then gently fold the quince into the remaining cream.

Divide the mousse out into 8 (4-ounce) ramekins, cover tightly with plastic wrap, and refrigerate for several hours. Serve chilled.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tuna Mousse: Spuma di Tonno

Recipe courtesy of Michael Chiarello

Chicken Liver Mousse with Truffles: Spuma di Fegati con Tartufo

Recipe courtesy of Mario Batali

Fritelle di Mele

Recipe courtesy of Mario Batali

Apple Barlotto: Orzotto di Mele

Recipe courtesy of Mario Batali

Tortelli di Mele (Apple Tortelli)

Recipe courtesy of Mario Batali

Apple Cake: Torta di Mele

Recipe courtesy of Mario Batali

Charlotte Di Mele Alla Milanese

Recipe courtesy of Gino Angelini

Torta Rustica di Mele (Apple Cake)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here