Serves 8

Ingredients

• 150 gm dark chocolate, coarsely chopped
• 50 ml brandy
• 2 gelatine leaves [2gm each] 2 eggs, separated
• 2 tbsp granulated sugar
• 150 gm sweetened chestnut puree, at room temperature
• cup thickened cream, whipped to soft peaks

Spiced wine-poached quince

• 2.5 litres shiraz or pinot noir
• 660 gm [3 cups] caster sugar 3 cloves
• 2 sticks of cinnamon
• 4 star anise
• 4 large quince, peeled, quartered and cored
• 150 gm young ginger, peeled and thinly sliced
• Finely julienned rind and juice of 4 valencia oranges
• 200 ml malt whisky

Method

1. For spiced wine-poached quince, place wine, sugar and spices in a large saucepan and bring to the boil over medium-high heat. Add quince, ginger, orange rind and juice, then cover with a circle of baking paper and a smaller lid to keep quince immersed and simmer over low-medium heat for 2 hours, or until soft. Remove quince, then increase heat to medium-high and cook syrup for 40 minutes or until reduced by half.

2. Return quince to syrup and add whisky, stir to combine, cool and refrigerate overnight.

3. Melt chocolate in a bowl placed over a saucepan of gently simmering water. Warm brandy in a small saucepan, soak gelatine in cold water for 2-3 minutes or until soft, then squeeze out excess liquid and dissolve in a bowl with half the warm brandy.

4. Place egg yolks, remaining brandy, sugar and 1 tbsp water in a bowl placed over a saucepan of simmering water and whisk until thick and mixture holds a trail. Remove from heat and gently fold in gelatine mixture, then fold in melted chocolate followed by chestnut puree and whipped cream.

5. Pour mousse into a 5cm-deep 14x22cm tray and refrigerate for 6 hours or until chilled.

6. To serve, place quince quarters into serving bowls, top with scoops of chocolate and chestnut mousse, spoon poaching liquid around and serve immediately.

Recipe by Paul Wilson Gourmet Traveller July 2005