Quince Mousse: Spuma di Mele Cotogne

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Place the quince in a cast iron casserole and roast in the oven until they are soft and collapsing and their skins are just bursting, about 30 to 40 minutes.

3. 3

   Once the quince are cool enough to handle, remove the skin and cores and press the flesh through a sieve, transferring it to a saucepan with the brown sugar and lemon juice and, over high heat, bring the ingredients to a boil, stirring with a wooden spoon.

4. 4

   Lower the flame and cook the quince, still stirring, for 5 minutes, then remove from heat and allow to cool.

5. 5

   In a medium bowl, combine the rum and cream and beat to form stiff peaks.

6. 6

   Lighten the cooled quince with a third of the beaten cream, then gently fold the quince into the remaining cream.

7. 7

   Divide the mousse out into 8 (4-ounce) ramekins, cover tightly with plastic wrap, and refrigerate for several hours.

8. 8

   Serve chilled.

* Per serving · 4 servings · Values may vary.

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