A Quince and Yorkshire Honey delight. Cocoa sable, quince cremeux, quince compote, honey gel, dehyrated quince sponge, milk chocolate mousse. 

I’ve based my inspiration for #Taste around the seasonal orchard fruit Quince. Not something I normally would eat but I had a memorable quince dessert at a famous restaurant in Singapore. When I researched into quince I found some old roman recipes where they used honey with the quince. I’ve paired with some great milk chocolate.

Chocolate Sable

Ingredients Preparation
  • 13g
    almond powder
  • 26g
  • 81g
  • 0.7g
  • 45g
    icing sugar
  • 47g
  • 26g

Mix butter, icing sugar, salt and almond powder until smooth
Add eggs followed by sifted flour, cocoa powder and starch
Roll 2mm shape on mould and bake. 
Bake 160c 20 mins

Quince Cremuex

Ingredients Preparation
  • 125g
    quince puree
  • 125g
    whipping 35% cream
  • 25g
    Yorkshire Honey
  • 50g
    Egg yolk
  • 20g
    gelatin mass

Bring puree & cream to boil, mix egg yolks and honey in separate bowl
Add hot liquid and temper eggs, cook to 82c, add gelatin mass,
Pass onto chocolate mix/emulsify, then chill
Beat before use with spatula in blow, very lightly

Quince Compote & puree

Ingredients Preparation
  • 283g
  • 425g
  • 283g
    white wine
  • 425g
  • 1pod(s)
    Madagascar vanilla
  • 1piece(s)
    cinnamon stick
  • 1piece(s)
    star anise
  • 0.5piece(s)
    Orange peel
  • 0.5piece(s)
    lemon peel
  • 15g
    rum for puree


Boil all in pan for about 1 hour - quince to turn pink
Keep covered with parchment paper, simmer
Keep half quince for compote use other half for puree
Notes: took 1 hour 20 mins


Stock 100g
Qunice 171g
Cook Thermo at 80c for 6 mins

Combine cubed quince with puree for compote

Honey Jelly

Ingredients Preparation
  • 225g
    Yorkshire Honey
  • 75g
  • 75g
    gelatin mass

Mix cold with hot gelatin
Set on slipat
Cut with ring cutter 5cm

Quince Sponge - dehydrated

Ingredients Preparation
  • 62g
  • 125g
    caster sugar
  • 100g
    vegetable oil
  • 125g
    quince puree
  • 37g
  • 80g
    T45 flour
  • 1g
    baking powder
  • 2g
    bicarbonate of soda

Mix well together 
Spread on thin sheets bake at 140  for 20 minutes fan 2
Then dice in cubes and dehydrate
Dehydation about 3 hours at 70c
Cut into cubes and bind with Almond Praline

Milk chocolate mousse

Ingredients Preparation
  • 333g
    whipping 35% cream
  • 26g
    gelatin mass
  • 1pod(s)

Boil cream and vanilla then emulsify with chocolate and gelatin
Pass and chill
Whip before use

Papauise Milk Chocolate – dome

Use Cacao barry 5cm polycarbonate dome mould to cast thin chocolate shell.


1. Cocoa sable 9g
2. Quince cremeux 8.5g piped in bottom of sable
3. Quince compote 14.5g piped in bottom onto of cremeux
4. Honey jelly 4.5g
5. Chocolate shell 4.5g
6. Milk chocolate mousse 16g
7. Quince sponge and almond paste 5.g

Décor – transfer sheet with 5cm chocolate disc

Chocolate dome with chocolate deco

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