Quince Gratin With Rowan Berry Ice Cream

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Ingrediënten

Ingredients for the Rowan Berry Ice Cream

  • 3.5 oz 100 g Rowan berries
  • ½ cup 125 ml Red wine
  • 3 tbsp 4 cl Maple syrup
  • 1¼ cups 300 ml Milk
  • 7 tbsp 100 ml Heavy cream
  • 3 Egg yolks
  • 5 tbsp 100 g Honey
  • 2 oz 60 g Applesauce (see p. 177)
  • 4 tsp 2 cl Rowan berry schnapps

For the Gratin

  • 6 Quinces
  • Juice of 1 lemon
  • ¾ cup 200 ml Red wine
  • 1½ tbsp 30 g Honey to poach
  • 3 Egg yolks
  • 1 tbsp 20 g Honey to cream
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine, cold
  • Confectioner’s sugar for dusting

Instructies

  • First prepare the ice cream.
  • Wash the rowan berries and boil them for 5 minutes in maple syrup until soft.
  • Purée with an immersion blender and sieve.
  • Boil the milk.
  • Mix together the cream, egg yolk, and honey and stir into the milk.
  • Cook on low heat until the mixture begins to thicken a little.
  • Beat in a cold water bath until cold.
  • Sieve and mix with the rowan berry purée, applesauce, and rowan berry schnapps.
  • Freeze in an ice cream machine.
  • This amount will make about ten scoops.
  • Peel the quinces, cut into 5 mm slices, pit, and place in lemon water.
  • Heat the red wine with honey and poach the quince slices in it.
  • Pour off the liquid, boil down to about half, and let cool.
  • Cream the egg yolks and honey in a double boiler and bind with cold butter cubes.
  • Fill deep dishes with the egg yolk, place the quince slices on top, and bake for 8–10 on 430 °F (220 °C) upper heat and 300 °F (150 °C) lower heat (or high upper heat).
  • Dust with confectioner’s sugar and place the rowan berry ice cream in the middle.
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Recipe Category Icecream
Country Austria / European
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