Goat’s Cheese Ice Cream, Davidson Plum & Macadamia Honeycomb Crumb
Serves 4
Goat’s Cheese Ice Cream
Makes 1 Pacojet beaker, about 10 portions.
- 500 ml milk
- 150 ml cream
- 120 g sugar
- 200 g soft goat’s cheese
- 1 g salt
Warm the milk and cream to 80°C. Whisk in the sugar, then remove from the heat.
Blend in the goat’s cheese and salt until smooth. Chill overnight, freeze in the beaker and spin at service.
Whipped crème fraîche can replace the ice cream if there is no Pacojet available.
Davidson Plum Compote
200 g Davidson plums, stones removed
110 g sugar
60 ml water
Simmer for 10 minutes, until the plums collapse. Taste and add sugar if too sharp. Cool.
Davidson Plum Dust
Use pre-bought Davidson plum powder, or dehydrate 80 g of halved plums at 55°C until brittle, then blend to a powder.
Macadamia Honeycomb Crumb
100 g sugar
40 g glucose
20 ml water
5 g bicarb soda
80 g macadamias, roasted and crushed
1 g flaky salt
Cook the sugar, glucose and water to 150°C. Whisk in the bicarb soda, then pour onto a lined tray. Cool and crush. Mix 80 g of the honeycomb with the macadamias and flaky salt. Keep airtight.
Plating
Spoon the compote onto the plate, followed by a line of crumb. Place a quenelle of ice cream, or whipped crème fraîche, on the crumb.
Add 3 wedges of each pear, leaning against the ice cream. Finish with a dusting of Davidson plum powder.
