Quince and honey parfait
A subtle taste of autumn; if liked: chocolate sauce goes very well with it. If you can’t find fresh quinces, use quince jelly or jam but omit the honey in that case.
Ingredients
- 300 g quinces, peeled, deseeded and chopped (or quince puree)
- 2 tbsp water
- spritz of lemon juice
- 2 egg yolks
- 75 g runny honey
- 150 ml double cream, whipped
- 1 egg white, whipped
Method
- Line a loaftin with clingfilm, set aside.
- In a saucepan, simmer quince, a little water and a spritz of lemon juice, covered over moderate heat until soft. Remove from heat and set aside. When cooled, blend to a smooth puree.
- Place a bowl over a hot water bath, add egg yolk and honey. Whisk until pale and fluffy, remove from water bath and keep whisking until cooled. Add quince puree, mix well. Fold in whipped egg white, then fold in whipped cream. Transfer to loaftin, cover with clingfilm and freeze overnight. Remove from freezer about 30 minutes before serving.