Informations:
Recipe suggested by:
Julie (Lyon)
For
Experienceds
Cheap
Servings:
12
persons
Length:
35
minutes of cooking
30
minutes of baking
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Ingredients:
250 g of puff pastry
500 g of quinces, cut into strips
2 cm of fresh ginger, grated
200 g of sugar
1 cinnamon stick
500 g of soft white cheese
3 egg yolks and 3 egg whites
1 sachet of vanilla flavour, into powder
Butter, for the mould
Quince jelly
Crushed nougatine
Making:
Roll out the pastry onto the working surface. Garnish a buttered mould with hinge of 24 cm diameter with the pastry. Let the pastry exceed the edges. Cut the surplus into strips.
Pre-cook the pastry for around 8 minutes into the preheat oven at 180°C. Let it cool down.
Meanwhile, steam the quinces for 5 minutes over a low heat with ginger, 100 g of sugar and cinnamon.
Drain the quinces into a sieve, and collect the decoction. Mix it with the soft white cheese, 50 g of sugar, egg yolks and vanilla powder. Beat the egg whites until stiff with the remaining of sugar and add it to the soft white cheese preparation.
Pour that preparation onto the bottom of the pie, display the quinces on it and recover with the remaining pastry strips. Cook for another 20 minutes. Turn it out. Coat the edges of the pie with the jelly and serve sprinkled with nougatine.
Bon Appétit !
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