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Blue Cheese and Honey Ice cream Sundae with Warm Chocolate Fudge Sauce Honeyed Walnuts Muscatels and Orange Isomalt
Recipe by Kylie Millar
- Steps
- Ingredients
Ingredients
Ice cream
Tuiles
Walnuts
Muscatels
Isomalt
Fudge Sauce
To serve
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Steps
- For ice cream, warm the milk and half the cream in saucepan over medium heat. Whisk egg yolks until pale and thick, add 1/3 of the warm milk mixture, whisking constantly until combined then pour in the remaining milk mixture and remaining cream. Strain into a metal bowl. Place the bowl over a saucepan of simmering water and stir until it reaches 80°C or coats the back of a wooden spoon.
- Crumble the blue cheese into a bowl, strain the custard over the blue cheese and whisk until melted and smooth. Whisk in the honey. Chill until cold. Add dry ice, whisking until set, then cover and keep in freezer until required. N.B. If you can’t get dry ice, churn the custard in an ice cream machine until firm.
- For tuiles, preheat oven 160°C. Mix all the ingredients together to form a paste. Cut a 10cm circle template from baking paper and place onto a silicone mat. Spoon 1 tablespoon of batter into the centre of the template and spread to an even thickness using a palette knife. Remove template. Bake for 10 minutes or until golden. Remove from the oven, stand for about 2 minutes to firm slightly then wrap around a metal cone. Set aside to cool.
- For walnuts, combine the walnuts and honey then spread onto a baking tray lined with baking paper. Bake at 160°C for 15-20 minutes or until golden. Set aside to cool, break into pieces.
- For muscatels, combine all the ingredients in a saucepan, bring to the boil, then reduce heat and simmer until the muscatels have absorbed all the liquid. Set aside to cool then remove the seeds.
- For isomalt shards, combine isomalt, sugar, glucose and water in a saucepan, stir until sugar has dissolved. Bring to 160°C on sugar thermometer, without stirring, cook for 5 minutes at 160°C or until the isomalt has dissolved. Pour onto a silicone mat and spread to about 2mm-thick. Zest the orange over the isomalt evenly. Leave to set then break into shards.
- For fudge sauce, heat the milk and cream in a small saucepan over medium heat. Crumble over the cheese and stir until smooth. Combine the chocolate in a heatproof bowl. Strain the hot cream mixture over the chocolate and stir until smooth.
- To serve, place the tuiles in serving glasses. Sprinkle walnuts, muscatels, blue cheese, chocolate, orange zest and isomalt shards down the centre of the plate. Scoop the ice cream into tuiles, pour over sauce and serve.
Notes
Preparation: 1 hour + 45 minutes chilling Cooking: 1 hour 10 minutes
