Method

• 1.
  To make the granita, combine the verjuice and elderflower syrup in a shallow container. Place in the freezer for 2 hours or until partially frozen. Remove from the freezer and break up the crystals by scraping the surface with a fork. Return to the freezer for 1 hour, then remove and scrape crystals again. Repeat this process twice more or until frozen.
• 2.
  For the whipped white chocolate, place half the cream in a small saucepan over medium heat and bring to a simmer, then remove from heat. Place chocolate in a heatproof bowl and pour over the warmed cream, whisking until melted and combined. Pour in the remaining 1/2 cup (125ml) cream and whisk to combine. Transfer to an airtight container and refrigerate overnight.
• 3.
  The next day, to poach the quinces, fill a large bowl three-quarters full with water and squeeze in the juice of 1 lemon. Peel the quinces, cut each into quarters and remove core, transferring the quince to the lemon water as you go (this will prevent them from browning).
• 4.
  Pare the zest of the remaining 1 lemon and juice. Combine the sugar, rosemary, ginger and pared lemon zest and juice in a saucepan with 1L (4 cups) water. Bring to the boil over high heat, then reduce heat to medium-low. Drain quince, discarding liquid, and add to poaching liquid. Simmer gently for 1 1/2 hours or until tender and rosy pink. Set aside and cool completely in the poaching liquid.

• 5.
  Using a slotted spoon, remove the quince from pan. Cut each quarter in half, then set aside. Transfer 1 cup (250ml) poaching liquid to a small saucepan over medium heat and simmer, uncovered, until reduced and syrupy.
• 6.
  Place chocolate mixture in the bowl of an electric mixer and whisk on medium-high speed to soft peaks.
• 7.
  Divide quince among 4 bowls and serve with elderflower granita and whipped white chocolate, drizzled with a little of the poaching liquid.