Given the wide variety of foods that have been experimented with in my kitchen, people might be surprised to discover that this week's foray into the quince chapter is the first time I have worked with this fruit.
Of course, anybody who is aware of my zillion different food allergies and intolerances would not be at all surprised. Quince is not really my friend and last night's gut ache confirmed that this is still the case. The pain was absolutely worth it though. This custard is beautifully sweet with a zingy finish thanks to the addition of lemon juice. The best thing about it was that it used up a stack of the quince poaching syrup and took only a few minutes to make.
Pairing it with little mini angel cakes was a stroke of genius, creating a fabulous and fun little dessert and of course, using up the spare egg whites at the same time. I cooked the cakes in muffin tins, gently prising them out with a flexible spatula. They were like little bite sized pieces of heaven and, unlike me, very good friends with quince custard.
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