Yogurt Igloo with Quince Compote

Mix yogurt with crème fraîche, powdered sugar, cardamom (quantity is missing) and rum. Beat the egg whites until stiff and fold into the mixture. Spread a sieve with a wet linen cloth and pour in the mixture, cover with cling film. Leave to drain in the icebox for 14-16 hours.

2. rinse the quinces from the peel and cut them into small pieces. Combine with the peel, wine, tap water and juice of one lemon, place in saucepan.

Add sugar and the pulp of a vanilla pod. Let everything boil quickly. Add cornstarch and then gently simmer over low heat until quince pieces are fork-tender but not yet broken down.

3. turn out cream and surround with quince compote.

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Tip: Use plain or light yogurt as needed!

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