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Simon Rogan's Tunworth ice cream

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
9H 0MIN
Cuisine

Ingredients

Whole milk: 57g/2 oz

Double cream: 65g/2.3 oz

Tunworth cheese: 32g/1.1 oz

Egg yolks: 14g/0.5 oz

Sugar: 46g/1.6 oz

Salt

Sugar: 11g/0.4 oz

Egg whites: Half a small egg

Butter: 7g/0.25 oz

T45 flour: 7g/0.25 oz

This dessert, a recipe by Rogan at L'Enclume and served by chef Charlie Tayler at Aulis in London, is cheffy, requiring some special equipment, but it's worth the effort.

Method
01.
For the ice cream

Bring the milk, cream and Tunworth to the boil and melt the cheese.

02.

Pour over the sugar and yolks.

03.

Cook out to 82°C and pass.

04.

Rest in the fridge for a minimum of 4 hours.

05.

Churn into ice cream using an ice cream maker.

06.

Freeze into nitrogen and break with a whisk.

07.
For the tuille

Mix the sugar and egg whites together.

08.

Add butter and whisk.

09.

Add the flour.

10.

Rest in the fridge for a minimum of 4 hours.

11.

Bake at 175°C for 2.45 mins.

12.

Cut and lay out.

13.

Re-bake at 150°C for 1-2 mins.

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