18 oz Membrillo quince jelly
7 oz fresh Majorero cheese
1 glass of cream
3 tbsp icing sugar
Juice of half a lemon
Beat the cream when very cold in a bowl that has also been cooled with ice cubes or in the freezer, together with the icing sugar. Beat the Majorero cheese with the lemon juice and blend with the cream.
Slice the quince jelly into long strips. Grease a loaf tin, line the base with greased paper and arrange in it alternate, very thin layers of quince jelly and cheese. Leave to cool and settle in the refrigerator for eight hours. Cut into slices and serve. A mint-flavored custard sauce would be a very welcome accompaniment.
Recipe courtesy of Spain GourmeTour magazine