Goat Cheese Ice-Cream 3 Ways

Warm Garlic Mushroom Salad The idea of Goat Cheese Ice-Cream might be really off-putting to some people but this is to go nowhere near a dessert. I originally had it for the cheese course of an amazing 12 course tasting menu I recently had and it was incredible! If you would like to make this ice-cream yourself follow the link here. If making homemade ice-cream seems like too much of an ordeal for you, that’s okay, it does take a long time, the recipes below would work really well if the scoops of ice-cream were replaced with a big hunk of goat cheese.

Warm Pear and Walnut SaladI should say though that all these recipes are really easy once you have the ice-cream in the freezer. They all require just a little cooking and the rest is assembling so they would be ideal if you were having a dinner party and wanted to impress people but were stuck for time as the ice-cream can be made weeks in advance whenever you do have the time to make it. The custard is really thick thick made for really thick ice-cream which means you might need to give it time to thaw a bit when you take it out of the freezer, or maybe 30 seconds in the microwave.

Crostinis with Goat Cheese Ice-CreamWhatever way you use this ice-cream, I think warm dishes would be best and maybe ones with a bit of sweetness, though NOT desserts! There’s something about the saltiness of goat cheese which goes really well with sweet so not only do you get that hot/cold feeling happening but the sweet/salty taste too. Your mouth won’t know what is going on!

Goat Cheese Ice-Cream 3 Ways!

Ingredients

    For the Warm Garlic Mushroom Salad!
  • 2 garlic cloves, finely grated
  • 1 small bunch of parsley leaves, chopped
  • 2 tbsp melted butter
  • 2 portobello mushrooms
  • 2 tbsp pine nuts, toasted
  • 2 handfuls of rocket lettuce
  • 2 tbsp capers
  • 2 small scoops of Goat Cheese Ice-Cream
  • For the Warm Pear and Walnut Salad:
  • 4 conference pears, quartered and cored
  • 1 tbsp butter
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 3 tbsp of honey
  • 1 tsp dijon mustard
  • A pinch of sea salt flakes
  • 100 g walnut pieces
  • 2 handfuls of rocket lettuce
  • 2 small scoops of Goat Cheese Ice-Cream
  • For the Crostini:
  • 1 french baguette, sliced at a sharp angle
  • 3 tbsp olive oil
  • 300 g shallots, finely sliced
  • 2 tbsp butter
  • 1 tbsp dark brown sugar
  • 125 ml red wine vinegar
  • 150 ml red wine
  • 2 red peppers, chopped
  • Sea salt flakes
  • 1 pinch of sugar
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, halved
  • 1 pinch of black pepper
  • 1 small bunch of basil leaves
  • 4 small scoops of Goat Cheese Ice-Cream

Instructions

    For the Warm Mushroom Salad!
  1. Add the garlic and parsley to the butter and brush it on both sides of each mushroom. Stuff the mushrooms with remaining garlic and parsley and roast at 200 degrees Celsius for 20 minutes.
  2. Add a handful of rocket to each plate, plus a tablespoon of capers, a tablespoon of toasted pine nuts and one mushroom once they are out of the oven.
  3. Add a scoop of Goat Cheese Ice-Cream to each mushroom and serve.
  4. For the Warm Pear Salad:
  5. Melt the butter in a pan and add 1 tablespoon of olive oil.
  6. As that is heating, make the dressing by combining 2 tablespoons each of olive oil, honey, balsamic vinegar in a jar and add a pinch of salt and the dijon mustard. Stir or shake to mix.
  7. Once the butter and oil are hot, add a tablespoon of honey followed by the pears. Toss so that they are all coated in the butter/oil/honey mixture.
  8. Add the walnut pieces and cook, stirring occasionally until the pears begin to caramelise.
  9. Add a handful of rocket lettuce to each plate, followed by the hot pears. Add a small scoop of Goat Cheese Ice-Cream to each plate followed by a drizzle of the dressing.
  10. For the Crostini:
  11. Toss the baguette slices in 2 tablespoons of olive oil and roast at 200 degrees Celsius for 20 minutes or until golden and crunchy
  12. Melt the butter in a frying pan and add the shallots and brown sugar, mix and allow to cook for about 10 minutes or until lightly browned.
  13. Add the red wine vinegar and red wine and bring to the boil. Turn down the heat and allow simmer for 20 minutes or until reduced to a syrupy consistency.
  14. Meanwhile, add the chopped peppers to a roasting tray and drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar and sprinkle with a pinch of sea salt flakes and a pinch of sugar. Then toss and roast for 20 minutes at 200 degrees Celsius.
  15. When your toasts are ready and cooled enough to handle, rub the cut surface of a half a clove of garlic on one side of each of the toasts.
  16. Once the shallots are reduced and syrupy, season with a pinch of salt and pepper and spread over half the toasts.
  17. Once the peppers come out of the oven, tear up a small bunch of basil leaves and stir them into the peppers while still hot. Spoon the pepper mixture over the remain half of the toasts.
  18. Add a small scoop of Goat Cheese Ice-Cream to each crostini while they are still hot and serve.
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