John Myers
Berry Ice Cream Quince with Walnut Brittle
The perfect berry ice cream quince with walnut brittle recipe with a picture and simple step-by-step instructions.
- 2 dl Red wine
- 1 dl Water
- 300 g Sugar brown
- 2 Star anise
- 1 Cinnamon sticks
- 3 Cloves
- 1 Lemon zest and juice
- 300 g Blackberry fresh
- 200 g Blueberry fresh
- 200 g Elderberry fresh
- 1 Egg whites beaten in snow
- For the pickled quinces see my recipe
- 100 g Sugar
- 50 g Tree nuts
- In a saucepan, bring red wine, water, lemon juice and zest, star anise, cinnamon stick, cloves and sugar to the boil for 2-3 minutes, add the berries, cover and simmer for 10 minutes. Drift through a hair sieve and let cool. Chill in the refrigerator for 2 hours. Freeze in the ice cream machine.
- For the brittle: put the sugar in a saucepan and stir it back and forth over medium heat, let it become a light caramel, add the walnuts and mix well, place on an oiled tray and let it cool. Use a rolling pin or a mixer, but not too fine.
- To serve, take the quince out of the glass and drain. Sprinkle some brittle on a dessert plate or bowl, a scoop or two berry ice cream on top around the quince wedges and garnish with brittle. A few peppermint leaves or lemon balm, whipped cream would go with it too.
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