Quince Foam with Bird Milk

Name: Quince Foam with Bird Milk - Lelia D.
Ingredients: Quince foam: -6-8 quinces -2 + 2 egg whites -2-3 + 2-3 tablespoons of sugar (depends on the size of the quinces and to taste; but I still recommend 3 + 3 tablespoons) Bird's milk: -1 l milk -4 egg yolks -6 tablespoons of sugar -1 tablespoon of starch -vanilla pod / vanilla essence / 2 packets of vanilla sugar. For decoration

Desert - Quince Foam with Bird Milk by Lelia D. - Recipia

Quince foam is a refined dessert, perfect for bringing a touch of autumn flavor to every meal. The first step is to wash the quinces well, removing the fuzz with a clean towel. Place the quinces on a tray covered with aluminum foil or baking paper, making sure to put them with the stem side up. Preheat the oven, and then place the tray inside. The quinces should bake until they become soft, a process that requires special attention: start on high heat for about 30 minutes, until their enticing aroma begins to fill the house. After this stage, reduce the temperature to moderate heat and let them continue baking for another 15-20 minutes. It is important to note that during this time, the quinces will release juice, and towards the end, some portions may start to burn slightly. This is normal, but make sure the quinces are well-baked; otherwise, they won't be properly whipped. Removing the quinces from the oven is the moment to act quickly. Peel the skin while they are still warm, either by hand or with a knife. After removing the skin, separate the soft pulp from the hard core, which should be discarded. In a tall bowl, add the baked pulp and start whipping it together with the egg whites, gradually adding the sugar. It is recommended to use only half of the quince pulp at first, along with two egg whites, as the mixture will increase significantly. The foam's taste should be slightly tangy, to contrast with the sweetness of the bird's milk that will be served alongside. An effective method is to use an immersion blender to puree the pulp before mixing it with the egg whites and sugar. Repeat the process with the remaining ingredients, then transfer the foam to a large bowl and refrigerate it. For the bird's milk, heat the milk, being careful not to let it reach boiling point. While the milk is heating, mix the egg yolks with the sugar and cornstarch until you get a frothy, white cream. Once the yolks are ready, pour half of the warm milk over the mixture and homogenize. Let the rest heat up, then add the egg mixture and mix well. Keep on low heat, stirring constantly with a whisk, until the cream thickens, being careful not to let it boil. After achieving the desired consistency, add the vanilla and let the cream cool for a few hours. For serving, use ice cream cups. Fill them three-quarters full with quince foam, then create a well in the middle to pour in the bird's milk. A sprinkle of grated chocolate on top will add an elegant touch and a hint of flavor. This dessert is refreshing and extremely delicate, and if you have leftover quince foam, feel free to prepare some extra bird's milk. The quince foam and bird's milk pair perfectly, creating an unforgettable culinary experience.

Ingredients

Quince foam: -6-8 quinces -2 + 2 egg whites -2-3 + 2-3 tablespoons of sugar (depends on the size of the quinces and to taste
but I still recommend 3 + 3 tablespoons) Bird's milk: -1 l milk -4 egg yolks -6 tablespoons of sugar -1 tablespoon of starch -vanilla pod / vanilla essence / 2 packets of vanilla sugar. For decoration

Quince Foam with Bird Milk

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