Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)

Blackberry vinegar snow

• 5 gelatine leaves, silver
• 180 g water, plus extra to soak
• 40 g apple cider vinegar
• 60 g sugar
• 250 g fresh blackberries

Burnt tahini custard

• 500 g thickened cream
• 100 g honey
• 6 egg yolks (see Tips)
• 60 g tahini
• 5 gelatine leaves, silver
• water, to soak

Poached quinces

• 850 g water
• 150 g red wine
• 400 g caster sugar
• 1 lemon, peel only, no white pith
• 3 star anise
• 2 cinnamon quills
• 2 whole cloves
• 2 dried bay leaves
• 2 whole black peppercorns
• 2 quinces