INGREDIENTS:
- 150 gr. of Quince
- 100 gr. of good smoked Idiazábal cheese
- 200 gr. of cream
- 100 gr. sugar
- 3 egg yolks
- 3 egg whites
- Flour, Sugar, Butter
ELABORATION:
- Chop the Idiazábal and the QUINCE.
- Heat gently in a saucepan, stirring well, until it melts.
- Gradually incorporate the cream.
- Beat the egg yolks and sugar.
- The yolks are incorporated into the previous cream allowed to cool a little, then mix well and refrigerate in the freezer for at least an hour.
- Delicious summer dessert for the most select palates.