Quince clafoutis and chestnut ice-cream – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Australian Gourmet Traveller French dessert recipe for quince clafoutis and chestnut ice-cream by Daniel Southern from Comme Kitchen in Melbourne.
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Ingredients
- 2 large quince (about 400gm each), quartered, peelings reserved
- 650 gm caster sugar
- ½ vanilla bean, split and seeds scraped
- Juice of 1 lemon
- 1½ tbsp plain flour
- 40 gm almond meal
- 85 gm caster sugar
- 2 large eggs (65gm each)
- 4 egg yolks
- 220 gm mascarpone
- For greasing: butter
- Chestnut ice-cream
- 400 ml milk
- 240 ml thickened cream
- 1 vanilla bean, split and seeds scraped
- 20 ml brandy
- 8 egg yolks
- 80 gm caster sugar
- 100 gm sweetened chestnut purée (see note)
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