Ingredients:

- 14 egg yolks
- 2 egg whites
- 700 gm cream
- 150 gm Roncal cheese
- 450 gm sugar
- 400 gm sweet quince
- 100 gm of water
- 1 l. of milk
- 200 gm nut paste

Instructions:

Roncal mousse: Beat the cheese into the cream, add the egg yolks and sugar and beat it well.  Place it in a narrow mould and bake at 160ºC until it curdles.  Scoop off the rind and re-beat until the mixture is creamy.
Mousse de membrillo: Dissolve the sweet quince in water and allow it to cool.  Fluff the egg whites into a meringue, add 100gm of sugar and re-beat until stiff.  Mix this meringue with the sweet quince and fold in the cream.

Cheese slice: Take triangle shapes of Roncal cheese that have been sliced as finely as possible and dry them for ten hours at a temperature of 60ºC.

Nut ice-cream: Boil the milk and cheese, beat the egg yolks with sugar and mix it all together to make custards.  Add the nut paste and pass through the ice-cream maker