Preheat oven to 200 °C. Rinse quinces, cut away any stained areas. Place in a greased gratin dish. Once the oven has reached the desired temperature, place the quinces inside. Roast for about 15 to 20 minutes. They must yield well to finger pressure. Cool. Slice lengthwise on a board. Use a tablespoon to lift out the flesh. Remove stem end and core.
Place butter cookies between two kitchen towels and crush finely with rolling pin. Place in a large enough bowl. Add the room-warm butter and 1 tbsp. sugar. Mix everything together to form a dough.
Line a loaf pan with parchment paper. Pour in half of the butter dough. Smooth it out. Place in the freezer to set for 1/2 hour.
In the meantime, separate the eggs. Refrigerate the egg whites. Stir the egg yolks with 2 tbsp sugar. Finely mash the quince puree with a fork. Add to the egg yolk form. Add the lemon zest and perhaps the liqueur or schnapps. Whip the egg whites until stiff. Soak the gelatine in cold water. Whip the cream until stiff. Boil the 4 tablespoons of water. Squeeze the gelatine, add it to the hot water and let it melt. Stir into the quince puree. Add the cream and finally the egg white. Fill into the loaf pan. Smooth out. Place in the freezer for another 1/2 hour to set. Pour the second half of the dough over the top, smoothing it out. Place in the freezer for one night to set.
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