Orchard

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.

Recipe

Created by

Stephen Trigg - Chef

Chocolate Sable

ingredients	preparation
13g almond powder 26g starch 8g DCP-22SP 81g flour 0.7g salt 45g icing sugar 47g butter 26g eggs	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 122g CHM-Q3720 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 water 425g sugar 283g white wine 425g quince 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	Compote 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 Jam Stock 100g Qunice 171g Cook Thermo at 80c for 6 mins Combine cubed quince with puree for compote

ingredients

preparation

283g

water
425g

sugar
283g

white wine
425g

quince
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

Compote

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

Jam

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 water 75g gelatin mass	Mix cold with hot gelatin Set on slipat Cut with ring cutter 5cm

Quince Sponge - dehydrated

ingredients	preparation
62g eggs 125g caster sugar 100g vegetable oil 125g quince puree 37g cornflour 80g T45 flour 1g baking powder 2g bicarbonate of soda 2g PRN-VAL50BBY	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
146g CHM-Q3720 333g whipping 35% cream 26g gelatin mass 1pod(s) vanilla	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.

Assembly

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