Mascarpone and quince jellies | Gourmet Traveller

Ingredients

• Jelly
• 500 ml verjuice (2 cups)
• 440 gm caster sugar (2 cups)
• 1 lemon, rind and juice
• 1 orange, rind and juice
• 1 vanilla bean, split and seeds scraped
• 1 cinnamon quill
• 3 quince
• 3 leaves of gelatine (titanium strength), softened in cold water
• To serve: amaretti biscuits, coarsely crushed
• Mascarpone mousse
• 3 egg yolks
• 50 gm caster sugar
• 2 tbsp almond liqueur
• 500 gm mascarpone