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Terrine of Quince Jelly
and Majorero Cheese
Serves 8
                                                                                                as offered by
                                                                                        Trade Commission from Spain

 Ingredients

                     - 500 gr (1 lb.) quince jelly
                     - 200 gr ( 1/2 lb.) fresh Majorero cheese
                     - 1 glass of cream
                     - 3 tbsp powdered sugar
                     - Juice of half a lemon                  
 

Preparation

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 it in 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 very welcome accompaniment.