Simon Rogan: Quince tart with gingerbread ice cream

Name: Simon Rogan's Quince Tart with Gingerbread Ice Cream
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 80g unsalted butter; 50g molasses; 400g plain flour; 250g caster sugar; 1 tsp baking powder; A pinch of salt; Zest from 1 lemon; 50ml whole milk; 80g preserved stem ginger; ½ tsp ground cinnamon; 1 tsp ground ginger; 50g fresh ginger; 2 eggs; 500ml whole milk (for ice cream); 2 egg yolks; 25g caster sugar; ½ tsp salt; 125g gingerbread (from recipe above); 270g plain flour (for pastry); 150g softened unsalted butter; 75g soft light brown sugar; 1 tsp salt; 1 egg; 1 quince; 350ml red wine; 250g caster sugar; 50g unsalted butter

Explore the rich flavors of Simon Rogan's Quince Tart with Gingerbread Ice Cream, a dessert that seamlessly combines the sweetness of quince with the spiced warmth of gingerbread. This dish not only showcases Rogan's innovative approach to traditional ingredients but also offers a delightful sensory experience that's perfect for any occasion.

Cultural or Historical Context

Simon Rogan is renowned for his contribution to modern British cuisine, emphasizing local and seasonal ingredients. This particular dessert reflects his commitment to creativity and excellence in the kitchen.

Ingredients for the Quince Tart with Gingerbread Ice Cream

Gingerbread Ingredients

Unsalted butter: 80g
Molasses: 50g
Plain flour: 400g
Caster sugar: 250g
Baking powder: 1 tsp
Salt: A pinch
Lemon zest: From 1 lemon
Whole milk: 50ml
Preserved stem ginger: 80g
Ground cinnamon: ½ tsp
Ground ginger: 1 tsp
Fresh ginger: 50g
Eggs: 2

Gingerbread Ice Cream Ingredients

Whole milk: 500ml
Egg yolks: 2
Caster sugar: 25g
Salt: ½ tsp
Gingerbread (from recipe above): 125g, broken into chunks

Pastry Ingredients

Plain flour: 270g (plus extra for dusting)
Unsalted butter, softened: 150g
Soft light brown sugar: 75g
Salt: 1 tsp
Egg: 1

Poached Quince Ingredients

Quince: 1
Red wine: 350ml
Caster sugar: 250g
Unsalted butter: 50g

Preparation Instructions

Gingerbread Preparation: Begin by melting butter and molasses over medium heat, then combine with dry ingredients and ginger mixtures to create a smooth batter. Bake until a skewer comes out clean.
Gingerbread Ice Cream: Heat milk to boiling, then whisk with egg yolks, sugar, and salt. Combine with gingerbread, cool, blend until smooth, and churn in an ice cream maker.
Pastry: Mix flour and butter to breadcrumb texture, add remaining ingredients to form a dough, rest, roll out, and bake blind.
Poached Quince: Poach quince in red wine and sugar, dice, and caramelize with butter.

To assemble, place caramelized quince in tart cases, top with a rosette of gingerbread ice cream, and serve immediately.

Storage and Reheating

This dessert is best enjoyed fresh; however, leftover gingerbread ice cream can be stored in the freezer. Tart shells may be kept in an airtight container for a few days, reheated gently before serving.

Nutritional Information

This dessert contains a balance of carbohydrates, fats, and proteins, with exact nutritional values varying based on portion sizes and ingredient variations.

FAQ about Simon Rogan's Quince Tart with Gingerbread Ice Cream

Can I substitute any ingredients? Substitutions can alter the flavor profile significantly; however, you can experiment with different types of sweeteners or flours, keeping in mind the texture and taste may change.
How can I ensure my gingerbread doesn't dry out? Avoid overbaking and wrap the gingerbread tightly in cling film once cooled to maintain its moisture.

Simon Rogan's dessert is a testament to his culinary artistry, bringing together the autumnal richness of quince with the deep, spiced flavors of gingerbread. This dish not only satisfies the palate but also engages the senses, making it a perfect conclusion to any dining experience.

For detailed recipes and more information, visit The Staff Canteen, Food and Travel Magazine, and Cookbook Review.