Everything You Need to Know About Roquefort Ice Cream With Apple and Coffee
A dessert that sounds like a bass note, a hi-hat and a little tape hiss, with black sesame brittle and warm yuzu honey to hold it together.
Dessert, medium difficulty. Roquefort ice cream is a bass note somewhere around 60 bpm: low, damp, a little rude. The grated apple is the hi-hat, cold and quick, and a splash of yuzu keeps it bright. Six grams of crushed coffee are the tape hiss, a sandy line of roast that makes the whole thing sound warmer. Black sesame brittle brings the sweet-salt snap. A spoon of warm honey on top acts like the compressor and glues the mix. Freeze the ice cream overnight if you can. It will sit like a good bassline.
For anyone who always wants the cheese course and the pudding at once, and who owns a mortar.
Roquefort Ice Cream With Grated Apple, Coffee and Black Sesame Brittle
Shopping list
For the ice cream
- 300 ml double cream, cold
- 200 g sweetened condensed milk
- 60 ml whole milk
- 130 g Roquefort, 100 g at room temperature and 30 g cold, in small crumbs
- 3 sheets baking paper (2 for the tin, 1 for the brittle)
For the black sesame brittle
- 40 g black sesame seeds
- 60 g caster sugar
- 1 tbsp water
- 1/4 tsp flaky sea salt
To serve
- 6 g roasted coffee beans
- 3 tbsp runny honey
- 2 tbsp yuzu juice, 1 tbsp for the honey and 1 tbsp for the apple
- 1 large crisp apple (about 200 g), washed, left whole until the last minute
Method
- Line a 1 litre loaf tin with 1 sheet of baking paper. Mash 100 g room-temperature Roquefort with a fork in a bowl, add the condensed milk and whole milk, then whisk for 2 minutes until almost smooth with a few blue flecks.
- Whip the cold cream in a large bowl until it holds a floppy peak when you lift the whisk, about 3 minutes.
- Fold the blue cheese mixture into the cream in three additions until no white streaks remain, then fold in the 30 g of cold crumbled Roquefort.
- Scrape into the lined tin, level the top, and press a second sheet of baking paper onto the surface. Freeze for 6 hours, until firm enough to scoop cleanly.
- For the brittle, toast the sesame seeds in a small dry pan over medium heat for 2 minutes until they smell nutty, then tip them into a bowl.
- Put the sugar and water in the same pan over medium heat. Do not stir, only swirl, until the syrup turns deep amber, 5 to 6 minutes.
- Take the pan off the heat and stir in the sesame seeds and sea salt. Pour onto the third sheet of baking paper, spread thin with the back of a spoon, and cool for 15 minutes until hard. Break into shards.
- Just before serving, crush the coffee beans in a mortar for about 1 minute to a fine, sandy texture.
- Warm the honey with 1 tbsp yuzu juice in a small pan over low heat for 1 minute, until loose and steaming.
- Grate the apple on a fine rasp grater into a bowl, toss with the remaining 1 tbsp yuzu juice, and serve straight away, because the apple browns quickly.
- Put 2 scoops of ice cream into each of 4 chilled bowls. Pile on the apple, dust with coffee, drizzle with warm honey and stand a shard of brittle in each bowl.
Tip. Yuzu juice is sold at Asian grocers. Lemon juice works in its place, 1 tbsp for the honey and 1 tbsp for the apple. Dip the scoop in hot water between portions for clean edges.
Comments
Be kind. No links. Comments are stored with the name you type and nothing else; see privacy.