Marcus Wareing’s quince, rosemary and honey trifle

Instructions

Place the honey and rosemary in a medium saucepan. Add 750ml warm water, bring to the boil then reduce to a gentle simmer and add the quince. Cover and simmer for 1½ hours, until the quince is soft.

Strain the quince over a heatproof bowl and pour the liquid back into the saucepan. Return to the heat and simmer for a further 10–15 minutes. Pour the liquid from the saucepan into a measuring jug – you want 400ml. Return this to the pan, setting the rest aside.

When the quince is cool enough to touch, cut it into 2cm dice and refrigerate.

Soak the 3 gelatine leaves in a shallow bowl of cold water for 5 minutes.

Bring the 400ml of syrup to the boil. Squeeze the water from the gelatine and stir it into the hot liquid until completely dissolved. Strain into a clean, small heatproof container and refrigerate for 1–3 hours until set.

To make the custard, put the milk, cream and rosemary sprigs in a medium saucepan. Bring to a gentle simmer then remove from the heat. Cover with cling film and leave to infuse for 20 minutes. Strain, discarding the rosemary, and pour the infused milk back into the saucepan. Bring back to just below the boil, stirring frequently.

Put the egg yolks and sugar in a mixing bowl and whisk together. Slowly pour the hot milk mixture into the bowl, whisking as you do so.

Pour the mixture back into the pan and cook over very low heat, stirring continuously, until the mixture coats the back of a wooden spoon. While the custard is cooking, soak the 2 leaves of gelatine in a shallow bowl of cold water for 5 minutes.

Squeeze the water from the gelatine and stir it into the hot custard until completely dissolved. Strain through a sieve, cover and chill in the fridge.