Mascarpone and quince jellies – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Australian Gourmet Traveller Italian dessert recipe for mascarpone and quince jellies
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Cooking tools:
- Oven
- Saucepan
- Roasting pan
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Aluminum foil
- Parchment paper
- Slotted spoon
- Fine-mesh sieve
- Glass
- Egg carton
- Gelatine measuring spoon
- Mixing bowl
- Double boiler
- Hand mixer
- Whisk
- Spoon
- Microplane
- Citrus press
- Kitchen scale
- Refrigerator
- Serving platter
- Kitchen timer
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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