Whip the cream until soft peaks form. Add the quince syrup and whip until stiff. Spread the whipped cream evenly in the tart shell. Carefully arrange half the raspberries on top of the cream, and use the remaining berries to make a neat second layer. Lightly glaze the berries with the melted quince jelly. Serve immediately.
Wine Pairing(s)
Dominio Lasierpe Chardonnay
Gessamí Gramona
Marques de Caceres Blanco
Campante Reboreda
Bodegas Entremontes Airen
Rotllan Torra Moscatell
Gutierrez de la Vega 'Casta Diva' Alicante
Jorge Ordoñez Old Vines
Lusco Albarino
Terras Gauda 'Abadia De San Campio' Albarino
Calories From Fat 268 Protein 3 Total Fat 29 Carbohydrates 77
Calories 567 Dietary Fiber 11 Calcium 90 Iron 1 Sodium 36 Vitamin A 999 Vitamin C 42 Cholesterol 108
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