Quince Jelly, Yoghurt and White Chocolate Ganache

Serves: 4

Cooking time: Over 3 hours

Method

Preparation

For the Quince Jelly

• Bring the water and sugar to a simmer in a large pot on an induction cooktop.
• Cut the quince in half and transfer to the simmering water. Turn down to a slow simmer for around three hours until the quince and cooking liquid turn a light pink.
• Strain the quince, reserving both the quince and the quince liquid.
• Cut the lemon into 1cm slices and place into another put with the quince liquid then bring to a simmer until the liquid reaches 110°C.
• Sterilise 3 x 500ml preserving jars in the AEG ProCombiPlus™ Steam Oven using the Preserving function.
• Strain the hot syrup into the jars and seal. Invert the jars and leave to cool. Store in a cool dark place.
• Neatly cut out the cores from the quinces. Set aside until ready to serve.

For the Ganache

Chop the white chocolate and gently melt in a pan using the induction cooktop’s lowest setting.

Heat the cream slightly in a separate pan and add to the chocolate once it has melted, approximately 15 minutes.

With a spatula gently fold the cream through until it reaches a smooth consistency.

Cool for 10 minutes then add the yoghurt and fold through until smooth.

Strain through a fine mesh sieve then refrigerate until needed.

To Serve

To serve, place a quince piece or two evenly over the plates. Spoon over the jelly, followed by the white chocolate ganache.

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Recipe presented by AEG.