Annie Bell's Quince Ripple
Over a year ago
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Ingredients
- 400g fromage frais (the full-fat kind)
- 50g icing sugar sifted
- 1tsp vanilla extract
- ½ tsp very finely grated lemon zest
- 200ml double cream
- 125g quince paste
- 1-2tbsp smooth fresh orange juice
- extra quince paste
Accompaniment
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Description
A dreamy, creamy delight that will satisfy any sweet tooth.
Method
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1
1. Whisk the fromage frais in a large bowl until smooth. Blend in the icing sugar, vanilla and lemon zest.
2. In another bowl, whip the cream using an electric whisk, until it forms stiff fluffy peaks. Fold into the fromage frais.
3. In a food processor, whiz the quince paste with just enough orange juice to a achieve a purée with a thick drizzling consistency. Quince pastes vary considerably so use more or less juice accordingly.
4. Spoon the purée over the fromage frais mixture and fold over a couple of times to streak it. Using a serving spoon, carefully divide among 6 x 150ml serving pots or glasses. The ripple can be made a day ahead.
5. Serve decorated with extra slivers of quince paste
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