Cotognata - Quince Jello

1. 1

   Wash the quince well.

2. 2

   Cut the quince fruit in half without peeling.

3. 3

   Put the water in a pot, add the quince fruit, and the cut lemons with the skins still intact.

4. 4

   Boil until softened, then add drain the water.

5. 5

   Peel the quince well.

6. 6

   Use an electric mixer to beat until smooth and mousse-like.

7. 7

   Put the moussed quince and sugar in the pot and heat.

8. 8

   Simmer over low heat while stirring with a wooden spatula.

9. 9

   Once simmered, transfer into jars sterilized with boiling water while still hot and store.

10. 10

    You can also pour it into a cookie or cake mold and store in a place where daylight hits it for a few days.

11. 11

    After a few days, remove from the mold and let sit for another 2 or 3 days where sunlight can hit it until the surface has dried!

12. 12

    It's done!

13. 13

    It's very delicious when eaten with cheese!

* Per serving · 4 servings · Values may vary.

No additional tips available.