Quince Cream with Damson Crumble

Heat the milk mixed with flour over low heat, stirring constantly, until it thickens slightly

Add the yolks and continue cooking until it thickens further, still stirring

Let it cool, stirring occasionally to prevent lumps forming

Add the damson puree and liqueur, mixing well

Bring the sugar and water to a boil, then reduce heat to reach thread stage

Meanwhile, whip the egg whites to snow-like consistency

Gradually add the warm syrup while whipping without stopping until it cools

Carefully mix with the damson cream

Layer alternate layers of cream and crushed quince in a glass bowl, starting and ending with the cream

Place in the refrigerator for several hours before serving

Serve 12 portions.