Quince and hazelnut pudding

18 October 2016

To better accomodate the fall we have for you today a quince and hazelnut pudding recipe.

Quinces are the ultimate automn fruit. A close cousin of apples and pears, quinces come in season for a short time, from late summer until late November. This aromatic fruit whose flesh is too hard and bitter to eat raw, can turn into a perfect dessert  when cooked or even with poultry.

In order to treat myself with a real automn dessert, I then associate the fruit with hazelnuts. The result was this foamy Quince and hazelnut pudding. The slight souerness of the fruits goes well with the the sweet rich flavors of the hazelnut pudding.



  • 1 Quince
  • 160g Sugar
  • 45 cl Whipping cream
  • 100g Hazelnut powder + a few to decorate
  • 3 Sheets of gelatin / 2g Agar Agar
  • 100g Cottage cheese

Peel your quince.


Cut the quinces in half, remove the hard parts in the middle and place them in a saucepan with 100g of your sugar and enough water to cover the fruit. Cook on low heat for an hour.

It is advised to also add the quince seeds with the fruit, because not only the have many benefits (relieve frostbite, soothe coughs) they act as a natural gelling agent.

Place the quinces (drained) in the oven for half an hour at 150 ° C.


Boil 15cl of the cream.


Infuse the hazelnut powder in the boiled cream for half an hour.


Pass the hazelnut cream through a fine strainer to keep only the cream (you can keep some of the hazelnuts and add it to the mixture later if you like to give it some crunch).


Soften the gelatine in a bowl of cold water.


Whip the cream into soft peaks.


Add to the filtered hazelnut cream, the quinces (diced), cottage cheese, sugar and whipped cream. Mix well (you can add a little bit of the hazelnuts at this stage).


Add hydrated and softened gelatine. Mix well.


Pour the cream into small individual pots. Decorated with some diced quince and hazelnut pieces.


Leave to set in the fridge for at least 3 hours.



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