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Kénogami Jelly with Quince Marmalade

Kénogami Jelly with Quince Marmalade

  • 6 hours

8 portions


  • Kénogami Jelly
  • 9 oz. (250 g) Kénogami cheese
  • 5 sheets gelatin or 1½ tsp. (7 g) gelatin powder
  • 2 cups (500 ml) milk
  • salt, to taste
  • Quince Marmalade
  • 7.7 lb. (3.5 kg) quinces,* peeled, rinsed and cut into large chunks (cores removed)
  • 2 cups (500 ml) sugar
  • 8 cups (2 l) natural mineral water
  • ¼ cup (60 ml) ginger, peeled and brunoised (finely diced)
  • 1 tsp. (5 ml) black pepper, Sri Lankan or otherwise, cracked


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  • Kénogami Jelly
  • Remove cheese rind, grate cheese and set aside. Soak gelatin sheets in cold water. Heat milk and salt over low heat, taking care not to boil. Add cheese and gelatin. Mix for 1 minute. Pour into small individual-sized ramekins or stemless wine glasses covered with plastic wrap for easier unmolding. Refrigerate for 6 hours.
  • Quince Marmalade
  • In a large pot, combine the quinces, sugar, water, ginger and cracked black pepper. Cover with parchment paper and cook over low heat until mixture becomes marmalade. Refrigerate.
  • Unmould the cheese jelly and place in a soup plate. Pour the quince marmalade on top and serve.
  • *Quince: Often imported from Europe, this fruit is in season from October to December. It is ripe when the skin is yellow and is only palatable cooked; it is also excellent as a jelly. If you are unable to find quinces or to purchase quince marmalade or jelly in stores, substitute pears for this recipe.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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