Slow-baked quince with Pedro Ximenez gelee
Australian Gourmet Traveller dessert recipe for slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream by chef Alistair Wise.
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Ingredients
- 400 gm caster sugar
- 1 vanilla bean, split and seeds scraped
- 4 quince, peeled, cored and cut into wedges
- Pedro Ximénez gelée
- 375 ml Pedro Ximénez sherry
- 2 gelatine leaves (titanium strength), softened in cold water
- Whipped Catalan cream
- 250 ml (1 cup) pouring cream
- 50 ml milk
- 3 egg yolks
- 40 gm caster sugar
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