San Simón cheese
Cut a very thin slice of San Simón cheese. Place in oven at 200o until crispy.
Heat plant cream at 80o. Cut very thin slices of cheese, add to cream and blend.
Dehydrate gelatine. Turn quince into purée with a little water and mix gelatine with cream and cheese; and then with the quince.
Put one on top of the other, with the cheese crisp on top.