Directions:
- Preheat the oven to 325 degrees F.
- Place the quince in a cast iron casserole and roast in the oven until they are soft and collapsing and their skins are just bursting, about 30 to 40 minutes.
- Once the quince are cool enough to handle, remove the skin and cores and press the flesh through a sieve, transferring it to a saucepan with the brown sugar and lemon juice and, over high heat, bring the ingredients to a boil, stirring with a wooden spoon. Lower the flame and cook the quince, still stirring, for 5 minutes, then remove from heat and allow to cool.
- In a medium bowl, combine the rum and cream and beat to form stiff peaks. Lighten the cooled quince with a third of the beaten cream, then gently fold the quince into the remaining cream.
- Divide the mousse out into 8 (4-ounce) ramekins, cover tightly with plastic wrap, and refrigerate for several hours. Serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.79 Kcal (1569 kJ) | ||
| Calories from fat | 99.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 41.1mg | 14% | |
| Sodium | 30.04mg | 1% | |
| Potassium | 321.98mg | 7% | |
| Total Carbs | 67.18g | 22% | |
| Sugars | 48.34g | 193% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 1.7mg | 9% | |
| Calcium | 75mg | 8% | |
| Amount Per 100 g | |||
| Calories | 180.9 Kcal (757 kJ) | ||
| Calories from fat | 48.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 17% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 14% | |
| Sodium | 14.5mg | 1% | |
| Potassium | 155.41mg | 7% | |
| Total Carbs | 32.43g | 22% | |
| Sugars | 23.33g | 193% | |
| Dietary Fiber | 1.2g | 10% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 10.2mg | 35% | |
| Iron | 0.8mg | 9% | |
| Calcium | 36.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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