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Buttermilk Blue Ice Cream With Poached PearsButtermilk Blue Cheese ice cream with a poached pear is one of our favorite desserts—it’s thrilling.

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November 2008

Product Reviews / Main Nibbles / Cheese

Fall Cheese Recipes

Page 8: Buttermilk Blue Ice Cream With Poached Pears

 

This is Page 8 of an eight-page article. Click the links below to navigate among the pages. Learn more about cheese by skimming through our Cheese Glossary.

All-Cheese Dinner Menu

 

Buttermilk Blue Ice Cream With Poached Pears

At Sage, The Restaurant in Des Moines, Iowa, Chef Andrew Meek created this sophisticated dessert of Buttermilk Blue Cheese Ice Cream and Port Wine-Poached Pears. The pears take on the deep Port color, making for an absolutely stunning dish. We love cheese ice cream so much, we have an entire article full of seven additional cheese ice cream recipes.

About Buttermilk Blue Cheese

Roth Käse’s Buttermilk Blue is a bold blue cheese with a full-on blue aroma (from the mold), with a creamy texture and a tangy, but not biting, buttermilk flavor. It’s called Buttermilk Blue because it actually delivers a flavor of buttermilk.

Yields 8 servings.

Ingredients

Ice Cream

  • 12 egg yolks
  • 7 ounces granulated sugar
  • 1 pint whole milk
  • 1 pint heavy cream
  • 3 ounces Buttermilk Blue or other
    top-quality blue cheese

Tuile Cups

  • 3 cups orange juice
  • 3 pounds granulated sugar
  • 14 ounces butter, melted
  • 14 ounces bread or all-purpose
    flour
Roth Kase buttermilk blueRoth Käse’s Buttermilk Blue is a creamy, mild blue beauty. You can buy it at iGourmet.com.

Port Poached Pears & Sauce

  • 1 bottle port wine
  • 1 orange, zested
  • 2 cinnamon sticks
  • 3 whole pieces star anise
  • 6 whole cloves
  • 1 tablespoon whole black peppercorns
  • 8 ripe pears, peeled
  • 1/2 cup sugar

Preparation

Ice Cream

  1. In a mixing bowl, combine egg yolks and sugar, and beat to incorporate.
  2. In a medium saucepan, bring milk, cream and Buttermilk Blue to a boil.
  3. Pour one ladle of the hot milk mixture into egg mixture, stir well, then pour egg mixture into the saucepan with the hot milk mixture. Stir well, then strain.
  4. Allow mixture to cool; freeze mixture in an ice cream freezer according to manufacturer's instructions.

Tuile Cups

  1. Preheat oven to 325°F.
  2. Combine orange juice and sugar in a medium saucepan and bring to a boil.
  3. In a small mixing bowl, mix butter and flour until blended. Whisk butter-flour mixture into hot orange juice mixture and bring to a boil, whisking constantly. Cook 3 to 4 minutes, remove from heat and refrigerate overnight.
  4. Place 1 tablespoon of chilled mixture onto a silicone baking mat or parchment paper sprayed with non-stick spray. Working in a circular motion, form a 3-inch circle. Bake until lightly brown (approximately 15 to 20 minutes). Remove from oven and allow to rest for approximately 30 seconds. While still warm, peel off and immediately drape over the bottom of a coffee cup. Repeat.

Port Poached Pears & Sauce

  1. Combine port wine and spices in a large saucepan and bring to a simmer over medium heat. Add pears. Cover the pears with an inverted plate, making sure to entirely submerge the pears in the wine.
  2. Simmer pears for 2 hours, or until soft and red. Remove from heat and allow to cool. Remove pears with a slotted spoon, and set aside. Strain the wine mixture.
  3. To prepare port wine sauce, combine 2 cups of the strained spiced port with sugar in a small saucepan. Over medium heat, reduce the sauce until thickened.
  4. For service, plate poached pear in a tuile cup. Drizzle with port wine sauce and surround pear with small scoops of Buttermilk Blue ice cream.

 

Go To Page 1 : Creamy Artichoke Dip With Gorgonzola & Fontiago

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READ OUR CHEESE GLOSSARY

 

Recipe © copyright Roth Käse USA. Additional material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.



 



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