(10 votes, average: 3.60 out of 5)
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Blue Cheese and Fig Ice Cream with Black Pepper Tuile
An interesting balance of savoury and sweet.
- Prep Time : 30 mins |
- Cook Time : 1:30 hours
Ingredients
Blue Cheese and Preserved Fig Ice Cream
1 L milk
12 yolks
450 g sugar
100 g blue cheese
75 g preserved fig, chopped
extra preserved fig for garnish
Black Pepper Tuiles
100 g icing sugar
80 g flour
50 g melted butter
freshly ground black pepper
Cinnamon Crumble
45 g corn flour
50 g icing flour
pinch of salt
1 tsp (5 ml) cinnamon
125 g butter
Method
Blue Cheese And Fig Ice Cream
Scald the milk and cream.
Whisk the yolks and sugar until pale and fluffy.
Temper the egg mixture with the scalded milk.
Heat over a double boiler stirring continuously until the mixture thickens and coats the back of a wooden spoon.
Add 50g of blue cheese to warm mixture to infuse the flavour, allow to cool completely.
Churn halfway and then add the chopped fig and remaining blue cheese.
Keep in the freezer until ready to serve. Serve with sliced preserved fig.
Black Pepper Tuiles
Whisk the egg whites until frothy but not stiff.
Add the icing sugar and combine well, then add the flour and lastly the melted butter.
Place in fridge and let it set for a while.
Use a silicone mat and spread paper thin onto a greased baking tray sprinkle with freshly ground black pepper.
Bake for about 6 min till golden on 180˚C.
Wait for it to harden and break into shards.
Cinnamon Crumble
Sift the dry ingredients together.
Gradually work in the butter until it forms a dough.
Flatten on a silicone mat to about 1 cm thick.
Bake at 45 min at 150 °C and 20 min at 140 °C and let it cool.
Break into a crumble and store until needed.
