Floating Island with Caramelised Quince | Autumn Dessert

Wash the fresh quinces thoroughly under cold running water to completely remove the fuzz from the skin, then pat them dry with a kitchen towel. Cut the quinces into quarters, remove the woody cores and seed cavities, then cut them into thin slices about 5 mm thick. Drizzle them immediately with freshly squeezed lemon juice to prevent browning and keep their golden colour.

In a wide saucepan, add 70 g of granulated white sugar and 2 tablespoons of cold water. Cook over medium heat without stirring with a spoon (just swirl the saucepan gently) until the sugar melts and takes on a copper, golden caramel hue. Add the quince slices and ground cinnamon to the caramel, gently stirring for 3-4 minutes until the fruit is thoroughly coated in the warm syrup. Pour in 100 ml of lukewarm water, partially cover, and simmer over low heat for about 12-15 minutes until the quince slices become tender and translucent, and the caramel turns into a silky sauce. Remove from the heat and set aside to cool.

Carefully separate the eggs: place the egg whites into a clean, dry bowl, and set the yolks aside for the custard. Add a pinch of salt to the egg whites and whip with a whisk or electric mixer until stiff peaks form. Gradually incorporate 30 g of granulated white sugar and 8 g of Bourbon vanilla sugar, continuing to beat until you obtain a glossy, dense meringue that holds its shape.