Blend the potato with water and Asiago PDO Stravecchio, add this mixture to the remaining ingredients. Put in a planetary mixer until you get a smooth dough. Roll out a very thin piece, cut it into rectangles and fry in oil at 180 °.
Bring the milk, cream and Asiago PDO to the boil. Filter and place on the stove by combining the citric acid and salt.
Boil until curdled. Pour the mixture into an etamine and let it rest for 24 hours. Liter until curdled. Blend with salt, oil and place in a sac-à-poche.
Bake the quinces in the oven at 160 °, covered, for an hour and a half. Sift and add the mustard essence to taste, a few drops.
Take the crostolo, stuff it with the Asiago PDO mousse in two layers.
Accompany it with a spoonful of quince mustard and wild lemon balm
Thanks to Chef Federico Pettenuzzo – La Favellina restaurant – S. Tomio di Malo (VI) for the recipe