WINTER CAMEMBERT, BLACK GARLIC ICE CREAM, CANDIED WALNUTS, APPLE
Place thinly sliced apple and micro watercress on top!
By Chef Joseph Fallowfield
SERVES 8
COOKING TIME 1H
PREP TIME 1H30
INGREDIENTS For the ice cream: Vegetable oil 1 Onion 500ml
METHOD Make the ice cream: 1. Roughly dice the onion and cook on a high heat with a splash of vegetable oil until golden and caramelised. Once golden add 200ml water, season and blend until smooth. 2. Next bring the milk and cream to a gentle simmer. Meanwhile whisk together the yolks and half of the sugar. Pour the milk mixture onto the yolk mixture and re-heat until the mixture reaches 75 o C. Make the black garlic purée: 1. Bring all the ingredients to the boil. 2. Transfer to a blender and blend until smooth. 3. Add more water to the blender to adjust the consistency if it is too thick. Then transfer to a piping bottle. 4. Blend the black garlic purée and custard mixture together. 5. Cool until room temperature and then churn in an ice cream machine. Store the ice cream in freezer. Make the walnut garnish: 1. Bring 100ml water and 100g of sugar to a gentle simmer. Add the walnuts and simmer for 3 mins. Drain the liquid and then deep fry with oil until golden. Whilst hot sprinkle with a generous amount of sea salt. 2. Slice the Cricket St. Thomas Camembert into strips with the crumbled, candied walnut on top. Spoon the ice cream onto either end of the Camembert. 3. Add a little more walnut onto of the ice cream. Then place thinly sliced apple and micro watercress on top.
Full fat milk
12
Egg yolks
1
Bulb black garlic
500ml Double cream For the black garlic purée: 190g Black garlic, peeled 85ml Water 2.5g Salt 15g White wine vinegar 15g Caster sugar For the walnut garnish: 50g Walnuts 100g Sugar 220g
Cricket St. Thomas Camembert
1
Granny smith apple Micro watercress
10g
100ml
Water
Oil Sea salt
*Allergens: Eggs, Milk, Walnuts.
Available in 220g
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