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Blue Cheese Ice Cream on Morel Cone with Buddha’s Fingers Sponge and Horn Melon Syrup

Serves 6
  • Steps
  • Ingredients


  • Heat oven to 180C. Turn ice cream machine on to pre-chill according to manufacturer’s instructions.
  • For the Blue Cheese Ice Cream, place the milk and cream in a medium saucepan over medium heat and heat until just boiling. Remove from the heat and crumble in the blue cheese and allow to cool slightly.
  • Meanwhile place egg yolks and caster sugar in the bowl of an electric mixer with the whisk attachment fitted and whisk until pale and fluffy. Add the warm milk and cheese mixture to the bowl and whisk to combine.
  • Transfer the mixture back to the saucepan and place over a low heat. Cook, stirring continuously, until mixture thickens and coats the back of a spoon. Strain the mixture through a fine sieve and into a bowl. Place the bowl over an ice bath to cool.
  • When cool, churn the ice cream mixture in an ice cream machine according to manufacturer’s instructions until firm. Transfer the ice cream to the freezer to harden until needed.
  • To make the Morel Cones, place morels onto a small tray and dehydrate in the pre-heated oven for 5 minutes. Transfer to spice grinder and grind to a powder. Reserve 1 teaspoon of the mushroom powder to sprinkle on the cones and transfer the rest to a medium bowl. Add the remaining ingredients to the bowl and whisk well to combine.
  • Spread 3 teaspoons of the mixture in a thin circle shape onto a silicon lined baking tray. Sprinkle each circle with a little of the reserved morel powder. Bake for 5 minutes or until light golden brown.
  • Remove tray from oven and, working quickly, roll tuile around a conical mould to form a cone. Set aside to cool and repeat with remaining batter to form 5 more cones.
  • To make the Buddha’s Fingers Microwave Sponge, place the eggs and egg white in the bowl of an electric mixer fitted with the whisk attachment and whisk well until light and fluffy.
  • In a small bowl, place the sugar and zest and rub together using your fingers until well combined. Add the sugar mix to the eggs and whisk for 3 – 4 minutes until sugar has dissolved. Add the melted butter, cream and plain flour and whisk well until combined.
  • Pour the mixture into a 0.5 litre syphon gun and charge twice. Poke holes into the bottom of 6 paper cups and grease the inside with butter. Shake the syphon gun vigorously for several minutes and then dispense sponge batter into paper cups to half way.
  • Microwave each cup on high for 30 seconds. Use your fingertips to gently release the sponge edges from cups, invert the cups onto a wire rack and set aside until needed.
  • For the Horned Melon Syrup, scoop out pulp and seed from horned melon and place into a saucepan over medium heat with the sugar, salt and water. Heat the mixture until the sugar dissolves and reaches a thin syrup consistency. Set aside to cool until needed.
  • To serve, remove microwave sponges from cups and tear into chunks. Place a chunk of sponge on each plate. Place a scoop of Blue Cheese Ice Cream into each cone and lean against sponge. Drizzle with syrup.

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