Quince-vanilla compote with chocolate ice cream pralines

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Quince quarter, peel and cut out the core. Cut 1 quince into slices, dice remaining quince. Bring apple juice, vanilla pulp, vanilla pod, sugar and quinces to the boil, simmer at low heat for about 45 minutes until they crumble to pulp. After about 25 minutes, carefully lift out the slices.

2. 2

   Stir starch and 2 tbsp. water until smooth. Bring the quince compote to the boil, stir in the mixed starch, bring to the boil again and simmer for 1 minute. Remove from the heat, carefully fold in the quince slices and allow to cool. Heat 25 g chocolate and cream in a small pot and stir until the chocolate has melted. Put aside and let it cool down while stirring. Peel 50 g chocolate with a potato peeler to form fine rolls. Pour into a plate. Let the ice cream thaw briefly, turn it in the chocolate and put it in the freezer for another 30 minutes. Pour the sauce into a disposable piping bag, cut off 1 small tip and decorate the plates with it in strips.

3. 3

   Put aside and let it cool down while stirring. Peel 50 g chocolate with a potato peeler to form fine rolls. Pour into a plate. Let the ice cream thaw briefly, turn it in the chocolate and put it in the freezer for another 30 minutes. Pour the sauce into a disposable piping bag, cut off 1 small tip and decorate the plates with it in strips. Remove the vanilla pod from the compote. Arrange compote and ice cream on the plates

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
470 kcal

CARBS
76 g

FATS
13 g

PROTEINS
4 g