Blunmange with quince-ginger syrup

8 servings
16 hours 30 min


1. Wash the quince, cut into quarters, remove the cores, clean the skin.

2. Pour water (2L) into a saucepan, bring it to a boil, then reduce the heat to medium.

3. Put 835 grams of icing sugar in the water, stir to dissolve the sugar.

4. Add the vanilla pod, halved lengthways, roughly chopped into circles of ginger, quince halves and its skin to the pan. Bring the contents of the pan to a boil again, then reduce the heat to a minimum and cook everything together for

4. 5 hours (until the quince is deep ruby).

5. Remove the quince from the syrup and strain it through a fine sieve.

6. Fill the quince with half of the strained syrup, put the second half on a medium heat for 20 minutes. During this time, the syrup should thicken.

7. Pour the almonds into a saucepan, pour boiling water and, bringing to a boil, cook for 1 minute. Then drain and let the nuts cool.

8. Whisk the chilled cream to soft peaks, refrigerate for now.

9. Place the milk, remaining icing sugar and almonds in a saucepan and place over medium heat. Almost bring to the boil, but let's not boil. Remove the pan from the heat and wait 10 minutes for the mixture to cool slightly. 10. Pour the mixture into a blender bowl and grind the nuts, then strain the mixture through a fine sieve. Squeeze the nuts, the total should be a liquid of about 600 millies. 1
1. Bring half of the resulting mixture in a small saucepan to a boil over a medium heat. While she boils, soak gelatin in cold water for 3 minutes. Gelatin should become soft. Here I would recommend following the manufacturer's instructions. 1

2. Drain excess water from gelatin, you can even try squeezing it (this is easy to do if you use sheets of gelatin). Add the gelatin to the boiled milk mixture. Stir the gelatin until it dissolves completely. 1

3. Pour the gelatin mass into the remaining milk mixture, beat with a whisk until the mass is similar in consistency to whipped cream. This is best done by installing a container over a bowl of ice. 1

4. Remove the whipped cream from the fridge. Transfer the cooled and thickened mass with a whisk to whipped cream, mix. Then decompose the mass into a 8 of molds with a volume of 120 ml. 1

5. The molds must be covered with lids or cling film and removed to the refrigerator at night. 1

6. In the morning, lower the molds for a few seconds into a container of hot water, then turn over and place the dessert on flat plates. Put a piece of quince nearby, pour over the syrup. And enjoy!