Quince Mousse with Walnuts | Traditional Autumn Dessert
(0)
20 min
Quick
Sezamo
Un desert tradițional românesc de toamnă, aerat, fin și incredibil de aromat. Gutuile parfumate sunt coapte la cuptor până devin fragede, apoi transformate într-un piure mătăsos și încorporate într-o bezea densă de albușuri, îmbogățită cu scorțișoară și decorată cu miez crocant de nucă rumenită.
Preparation method
Baking and preparing the quinces
Preheat the oven to 190°C. Wash the quinces thoroughly under cold running water to completely remove the fuzz from the skin, then pat them dry with a clean towel. Cut the quinces into quarters and remove the fibrous core with seeds.
Place the quince pieces in a baking dish lined with baking paper, drizzle them with freshly squeezed lemon juice, and bake in the oven for 35-40 minutes, until a fork easily pierces the flesh and their aroma becomes rich and caramelised.
Remove the quinces from the oven, peel off the thin skin (if you want an ultra-smooth texture), and blend the hot flesh with an immersion blender until you get a smooth and velvety purée. Let the quince purée cool completely to room temperature, then refrigerate it for 20 minutes.
Chef's tip
The secret to a perfect and stable mousse is ensuring the quince purée is completely cold when added to the egg whites; if it is lukewarm, the meringue may lose its volume.
Oven-baked quinces develop incomparable caramelised notes compared to simply boiling them in water, giving the mousse a rich, authentic autumn flavour.
15 min
Under an hour
