To say this is controversial is an understatement. If you give this to people without telling them what it is, even blue cheese haters, everybody likes it. "Ooh that's lovely but there's something distinctive about it" tends to be the reaction. Once you tell everyone what it is, it does bring a fantastic reaction. It is far more dessert than cheese though. I first had this at a random restaurant in Spain, it was dressed up with lots of honey and nuts, to me it was a little over sweet. So I thought, if I managed to get the balance of the ice cream correct, to turn it into a cheeseboard all in one. By doing this I used oatcakes for the base, and a poached pear as the fruit accompaniment.
The ice cream really is simple to make and actually delicious.
1. For the ice cream, put milk, cream, sugar, cheese and vanilla in a pan and warm until cheese melts. Now beat the egg yolks until they go pale in colour. Transfer a little warm milk to the eggs then put this back into the pan with the remainder of the liquid. Heat, while stirring, until the mixture thickens and coats the back of a spoon like custard.
2. Cool, then churn in an ice cream maker.
3. For base of cheesecake, pour melted butter with crushed oatcakes and sugar. Place mixture in an 8cm ring and put in fridge to chill and set.
4. For the pears, heat sugar and water. Place pears in the mixture and cook for about 5-7 mins until soft. Once cooked remove, add walnuts to syrup and boil until this sticks to the walnuts.
5. Put the pears around the sides of the ring moulds and trim the tops. Fill with ice cream and put back in freezer.
6. Give it 15mins at room temperature to defrost before serving.
This wine have been specially selected from our selection to match this recipe:
Jean-Christophe Barbe 'Chateau Delmond Sauternes
Pale gold in colour with fresh floral and stone fruit aromas on the nose. Apricot, honey and peach mix with citrus peel and creamy flavours on the palate.
Cream - 200ml
Milk - 200ml
Blue Cheese(mild one-Dolcelatte) - 50g
Vanilla Extract - 1 Tsp
Sugar - 100g
Egg Yolks - 3
Oatcakes - 10 crushed
Butter - 50g melted
Sugar - 2 Tbsp
Unripe Pears - 2 Sliced 2-3mm
Sugar - 2Tbsp+4Tbsp water