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Époisses Ice Cream and Grayson Fondue by Aaron Silverman

Difficulty
Intermediate
Total Time
1H 55MIN
Cuisine
Ingredients

Époisses cheese: 2.8 oz

Whole milk: 14 oz

Sugar: 3.8 oz

Non-fat milk powder: 0.6 oz

Egg yolk: 1.1 oz

Ice cream stabilizer: ¾ tsp

Grayson cheese: 2.8 oz

Heavy cream: 2.1 oz

Whole milk: 0.7 oz

Xanthan gum: a pinch

Rose vinegar: to taste

Salt: to taste

Buckwheat Flour: 1 oz

Sugar: 1 oz

Butter: 0.7 oz

Cornstarch: ¼ tsp

Ground coffee: ½ tsp

Combine your cheese course and dessert with this indulgent recipe from Aaron Silverman of Pineapples & Pearls

How to make Époisses ice cream and grayson fondue (serves 4)
01.
For the Époisses ice cream
  • Place the Époisses in the freezer and semi freeze. Remove Époisses rind and cut into small pieces.
  • Heat the milk in a sauce pot, add in cut Époisses and allow cheese to melt fully.
  • In a large bowl, combine sugar, milk powder, egg yolk, and stabilizer. Mix.
  • Slowly mix the ‘Époisses’ milk into the mixture above while whisking.
  • Once tempered, place the base back in a rondeau and begin cooking it like a custard, constantly mixing with a spatula. Control the temperature with a thermometer, bringing the mix to 185°F. Strain through a fine mesh cone strainer into an ice bath.
  • Churn the ice cream and pour it into a third pan.
02.
For the fondue
  • Place the Grayson cheese in the freezer. When semi frozen, peel the rind off and cut into small pieces.
  • Warm the cream and milk to 194°F. Add the diced Grayson cheese. Remove from the heat and let it melt.
  • Pour the cheese/milk mixture into a blender, add xanthan gum. Blend until smooth. Check the seasoning, pass through a fine chinois, chill on ice.
  • For serving, warm the fondue and add a few drops of rose vinegar for freshness.
03.
For the buckwheat crumble
  • Dice and temper the butter. Place butter and sugar in a Kitchenaid with the paddle attachment. Mix until smooth (or mix by hand).
  • Add the cornstarch, ground coffee and buckwheat. Mix until a crumbly dough forms.
  • Remove from the mixer and flatten the crumble mix onto a full silpat mat or baking tray. Bake at 325°F for 20-25 min.
  • Allow to cool and store in an airtight container.
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