Quince tatin with puréed quince, quince sorbet and white chocolate snow

Quince tatin with puréed quince, quince sorbet and white chocolate snow

By
From
Sweet
Serves
6

The inspiration for this came from quince tarte Tatins we served alongside a partridge dish at the restaurant. I loved the idea of quinces cooked in a tarte Tatin, so we turned the quince trimmings into a purée, then added a nice quince sorbet and a white chocolate snow (you should be able to get maltodextrin from specialist suppliers). The combination of these three elements works so well on the plate that I think this is one of the best-looking desserts out there.

Ingredients

Quantity Ingredient
350g Proper puff pastry
or good-quality, bought all-butter puff pastry
flour, for dusting
Quince sorbet, to serve
1 tablespoon celery cress

For the quince

Quantity Ingredient
75g sugar
25g butter
400ml water
1/2 lemon, juiced
3 large quince, peeled, cored and quartered, (about 500–600g)

For the caramel

Quantity Ingredient
120g caster sugar

For the chocolate snow

Quantity Ingredient
50g white chocolate
50g maltodextrin

Method

  1. First of all, prepare the quince. Put the sugar, butter, water and lemon juice in a saucepan and bring to a simmer. Add the quince and simmer for 30 minutes until tender. Lift the quince out and cut the cheeks from them, then stamp out six 6cm rounds from these, using a cutter. Place on a plate lined with kitchen paper.
  2. Put three-quarters of the remaining quince pieces in a blender with 50ml of the cooking liquid. Blitz these to a purée, adding more liquid if necessary, then spoon into a squeezy bottle and set aside. Set the last few pieces aside to use when serving.
  3. Preheat the oven to 180°C. Butter a 6-hole Yorkshire pudding tin, or shallow muffin tin. To make the caramel, put the caster sugar in a frying pan and heat gently, without stirring, until the sugar turns golden brown and liquid. Remove from the heat, divide amongst the holes in the tin and set aside to cool slightly. Place the discs of quince, rounded side down, into the caramel.
  4. Roll out the pastry on a lightly floured surface to a thickness of 5mm, then cut out 6 circles, each 1cm bigger than the holes in your tin. Cover the quince with the pastry discs, tucking the excess pastry in around the edges. Bake in the oven for 15–20 minutes until the pastry is golden brown and cooked through.
  5. While the Tatins cook, make the chocolate snow. Melt the chocolate in a heatproof bowl set over a pan of simmering water. The bowl should not touch the water. Remove from the heat, add the maltodextrin powder and beat until it forms breadcrumbs.
  6. Remove the Tatins from the oven and leave to rest for 1 minute before turning out: place a flat baking tray over the top of the tin, then tip the tin over so the Tatins all come out together.
  7. Place a Tatin on each plate and dress the plate with a few swirls of quince purée. Place a ball of Quince Sorbet alongside and finish with a pile of chocolate snow and some celery cress.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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