Aaron Ross, Head chef at The Wharf Restaurant, presents this delicious dessert.
1st Stage (to be prepared one day in advance) :
Peel, core and finely slice the quince and toss in the lemon juice.
Boil 250g sugar with a little water until pale caramel.
Line a stainless steel loaf tin with the caramel and add chopped rhubarb to the remaining caramel in the pan with enough water to cover.
Simmer for half an hour and strain through a fine sieve.
Arrange the sliced quince in the tin, cover with foil and bake in a slow oven at 100º Celsius for eight hours.
Whisk egg whites until they begin to firm.
Add 50g sugar and whisk until glossy.
In a separate bowl, whisk yolks and remaining sugar until pale yellow.
Stir in hazelnut meal and fold in the egg-white mixture.
Pour over the prepared quince and bake at 180º Celsius for 30 minutes or until cake mixture has firmed.
Allow to cool slightly before turning out.
Serve with whipped cream and rhubarb.
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