Charlie Trotter’s Goat Cheese Ice Cream with Whole Roasted Fig.
Updated October 2008
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Charlie Trotter’s Goat Cheese Ice Cream Recipe
With Whole Roasted Fig
An easy recipe from one of our favorite chefs in the world. If you’re in Chicago, you must dine at Charlie Trotter’s restaurant. Figs and goat cheese are natural partners. The creamy, elegant tangy goat cheese perfectly contrasts with the full-flavored figs. In this dessert, a hot roasted fig acts as the bed for a scoop of intoxicatingly perfumed goat cheese ice cream, which melts into the fig to create a perfect sauce. Accompanying the roasted fig is a napoleon featuring crispy oatmeal tuiles layered with raw figs and goat cheese cream. The fig juices and thyme leaves round out the dish nicely. (See photo above.)
To Make the Ice Cream
- 2 cups heavy cream
- 1/2 cup milk
- 4 egg yolks
- 1/4 cup sugar
- 3 tablespoons corn syrup
- 4 ounces goat cheese
- Prepare an ice water bath. Bring the cream and milk to a boil.
- Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs.
- Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top.
- Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.
- Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use. Yield: Approximately 3 cups.
To Make the Tuiles
- 1/4 cup confectioner’s sugar
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons finely chopped lemon zest
- 3 tablespoons honey
- 1/3 cup flour
- 3 tablespoons rolled oats, lightly toasted
- 12 fresh figs
- 1/2 cup simple syrup
- 2 tablespoons Port
- 6 tablespoons heavy cream
- 2 ounces goat cheese
- 2 tablespoons granulated sugar
- 1 tablespoon baby thyme sprigs
- Cream the butter, confectioner’s sugar, and lemon zest. Add the honey and flour and mix well.
- Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4" circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage).
- Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish.
- Bake at 350°F (180°C) for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuiles to a countertop or other flat surface to cool. Yield: For 6 people.
To Prepare The figs
- Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup.
- Fill the figs with the Port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.)
- Place the filled figs on a sheet pan and bake at 350°F (180°C) for 25 minutes, or until they have softened.
- Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch-thick slices. Warm the slices in the remaining simple syrup.
To Make the Goat Cheese Cream
- Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar.
- Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
To Make the Spicy Fig Sauce
- 2 tablespoons sugar
- 1/4 cup freshly squeezed orange juice, warm
- 1/2 cup chopped fresh figs
- 1 star anise
- 3 whole black peppercorns
- Cook the sugar in a heavy-bottomed sauté pan over medium heat for 3 minutes, or until golden brown.
- Add the orange juice and bring to a boil.
- Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes.
- Remove from the heat and strain through a fine-mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little warm water to a sauce consistency. Yield: 1/2 cup.
- Place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile.
- Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of cream, and a tuile on top of the first stack.
- Build another layer with a spoonful of cream, figs, another spoonful of cream, and a tuile.
- Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream.
- Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
Charlie Trotter’s Desserts
For such a visually stunning book of fabulous desserts, this cover is an enigma! It’s as if everyone argued about which beautiful picture should appear, no one could agree, and they elected to use none. Covers aside, if you’re an ambitious cook, this is the book for you—you can turn out stunning and delicious desserts like Charlie and his pastry chef. Otherwise, enjoy the high concept ideas and photos, and opt for the less intimidating Charlie Trotter Cooks At Home.
Charlie Trotter’s Desserts, $31.50
Charlie Trotter Cooks At Home, $22.05
Quick Parmesan Ice Cream Balls Recipe
Here’s something much simpler to make for cold vegetable soups: it goes well with cold tomato-based soup. (You can make a simple blender soup of tomatoes, basil, and olive oil; or add bell peppers and cucumbers for red gazpacho.)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup cream
- Freshly ground pepper
- Fresh herbs for garnish
- Heat the cream in a saucepan over medium heat; bring to a simmer. Stir in the Parmesan cheese, and continue stir until the cheese is melted.
- Stir in a dash of fresh ground pepper and remove to a small bowl to cool. When cool, Parmesan into small freezer-proof bowl or plastic container to cool. When the cheese mixture has cooled a bit, cover the container and place it in the freezer. It will freeze in 1-2 hours.
- Using a melon baller or a teaspoon, scoop little balls of the frozen Parmesan ice cream. Place a ball of into each bowl of soup just before serving. Garnish with a sprig of fresh herb.
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