Frozen Quince Terrine with Greek Yogurt and Honey
This Frozen Quince Terrine with Greek Yogurt and Honey is a light, floral frozen dessert that’s perfect for autumn or festive gatherings. Poached quince adds gentle perfume and a soft pink hue, while honey and vanilla bring warmth and sweetness. Easy to prepare ahead and serve straight from the freezer.
Ingredients
For the poached quince
- 1.2 kg quinces around 5-6 whole
- 150 g caster sugar
- 600 ml water
- 1 cinnamon stick
- 1 Lemon zest and juice
- 1 vanilla pod seeds scraped out; pod used for poaching
For the cream base
- 400 g thick Greek yogurt full fat
- 250 ml double cream
- 3 tbsp honey
- Vanilla seeds from the pod above
Instructions
- Peel, core and cut the quinces into even sized chunks.
- Add chopped quinces, sugar, water, cinnamon, lemon zest, lemon juice, and empty vanilla pod to a large saucepan. Simmer gently 40–50 minutes, stirring occasionally, until tender and pink. If still pale after an hour, keep cooking until colour deepens.
- Lift quinces out and reserve 150 ml syrup. Blend half the fruit into a purée, adding syrup if thick; dice the rest.
- Whip cream to soft peaks. In another bowl, mix yogurt, honey, and vanilla seeds. Fold in the whipped cream gently.
- Line a loaf tin with clingfilm or parchment. Layer yogurt mix with swirls of purée and diced quince. The purée will be very thick—just blob and swirl lightly. Finish with yogurt on top.
- Cover and freeze at least 8 hours or overnight.
- To serve, dip the tin briefly in warm water, lift out, and slice with a hot knife. Drizzle with reserved syrup any remaining poached diced quince.
Notes
Dairy-free / Vegan:
Swap the Greek yogurt for a thick coconut yogurt, and use coconut cream instead of double cream. The fat content is significant here. Higher fat content creams and yogurts will freeze more softly than their lower fat counterparts.
Sweeten with maple syrup or agave instead of honey.
Gluten-free:
This recipe is naturally gluten-free — just double-check your yogurt and flavouring labels to be sure.
Storage:
Wrap tightly or store in an airtight container to prevent freezer burn. The terrine keeps its texture for up to 2 weeks in the freezer.
Serving tip:
Let it sit at room temperature for 10–15 minutes before slicing for a cleaner cut and creamier texture.