Yoghurt Cream Dessert with poached quinces ( Crema de yogurt con compota de membrillos

 

I know  in many sites (northern hemisphere) they are already in Spring, we have had a strange Autumn, some days with heat and others with ice, but the days are darkening faster.

Today I had to go out and it had been a year since I went to Santiago (I only went out nearby) I found that people are hysterical and out of their minds, they honked the horn, yelled at you and passed at full speed. Quarantine is not easy but I do not justify walking like crazy ... anyway.

This dessert is like a panacotta (with Greek yogurt)  very delicious without cream and with a compote of quinces that are made separately. 

It can also be done with other fruit.

(Like pears o apples)

I like quince and sometimes people don't get enough of it.

Many people cook quinces (I love the juice) but here we have some spices . Is a Turkey recipe!

Take care you all

Source : Delicious .com.au  and   Giver recipe.com

Spices Quinces

Ingredients

3/4 cup sugar

3 cups water

3 quince fruit

1 hibiscus tea bag (for coloring) optative

zest of one orange

3 star anise

2 cinnamon sticks

Method

Boil water and sugar in a pot until sugar dissolves.

Halve the quinces, dont remove the seeds, they help the color and give a consistency to the syrup because they have a natural pectin.

Place the halved quinces in the pot.

Add the hibiscus tea bag, orange zest, cinnamon sticks and star anise on the quinces.

Cook them covered until the quinces are tender but not mushy (about 40 minutes)

Transfer to a serving dish and let them cool completely.

Let them in the fridge before serving with the yogurt cream.

Yoghurt cream with cinnamon powder

Yoghurt Cream to serve with poached quinces

Ingredients

1 1/2 cup milk

1 teaspoon vanilla extract

200 grams caster sugar

 unflavored gelatine  (2 envelopes =14 grams)

or 3 gelatine leaves

800 grams thick greek style yoghurt

Ground cinnamon to dust

(poached quinces to serve)

Method

Place the milk, vanilla extract  and 200 grams of sugar in a saucepan over low heat.

Cook stirring until sugar dissolves.

Soak the gelatine in 3/4 cup of water. stir and add to milk mixture, stirring to dissolve, then remove from heat and cool slightly . Pour into a bowl and chill for about 5 hours until firm.

Dust the yoghurt cream with cinnamon and serve  with poached quinces.

Print recipe here

 Crema de Yogurt con compota de membrillos