Mascarpone and quince jellies
Australian Gourmet Traveller Italian dessert recipe for mascarpone and quince jellies
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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
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