13 servings
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

Used products: Chocolate Sable

Preparation: Chocolate Sable

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

Used products: Quince Cremuex

Preparation: Quince Cremuex

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

Used products: Quince Compote & puree

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

Preparation: Quince Compote & 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

Used products: Honey Jelly

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

Preparation: Honey Jelly

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

Quince Sponge - dehydrated

Used products: Quince Sponge - dehydrated

Preparation: Quince Sponge - dehydrated

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

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