Quittennocken

Ingredients

• 5 quince
• 1 untreated lemon (zest and juice)
• 4 tbsp sugar
• 200 ml dry white wine
• 5 sheets gelatin
• 100 ml whipping cream
• 2 egg whites
• powdered sugar (for dusting)
• Lemon balm (for garnish)

Instructions

1. 1.

   Grate 4 quines, quarter them, and remove the core. Combine with lemon zest, juice, 2 tbsp sugar, and white wine in a pot; bring to a boil. Simmer covered for about 40 minutes until soft. Add water if needed.

2. 2.

   Soak gelatin in cold water.

3. 3.

   Pass quince through a fine sieve. Stir the drained gelatin into the hot fruit purée until dissolved. Whip cream and egg whites separately until stiff. Fold both into the cooled quince purée, then transfer to a bowl and chill for at least 4 hours.

4. 4.

   Wash, peel, core remaining quince, and slice or julienne thinly. Boil about 400 ml water with remaining sugar; add quince slices and cook for ~15 minutes until tender. Drain and cool.

5. 5.

   Cut the mousse into dumplings and arrange on the quince slices. Dust with powdered sugar and garnish with lemon balm before serving.