Ingredients

milk x 30g
sweet cheese x 22g
pro crema x 4g
dextrose x 2.5g
glycerine x 2g
caster sugar x 7.5g
gellan x 1g
water x 50g
dry white wine x 50ml
caster sugar x 37.5g
ascorbic acid x 2g
pear x 1
anise hyssop x 1 tray
fructose x 20g
peeled hazelnuts x 60g
dried diced white bread x 60g
glucose x 15g
icing sugar x 40g
corn flour x 30g
eggs x 1
melted butter x 20g
rosehip syrup x 20g

Method

sweet cheese ice cream
mix together the milk, sweet cheese, pro crema, dextrose, glycerine, sugar and gellan. Pass and pour into paco jet containers and put into the freezer to go hard.
Poached pear liquor
: mix together the water, dry white wine, caster sugar and ascorbic acid then bring to the boil. Put into the fridge to cool down.
Poached pears
: peel pear, remove core and slice length ways. Pour poaching liquor into vac pac bag then add the pear. Seal on the vac pack machine. Cook at 65 degrees for 10 minutes. Once cooked, put into ice water.
Hazelnut crisp
: Mix hazelnuts, diced bread, water sugar, glucose, icing sugar, corn flour, egg and melted butter. Melt all ingredients in the oven at 160 degrees for 20 minutes until golden. Cool down then snap pieces off.
Anise hyssop snow
: pour liquid nitrogen into a rounded bowl. Then using a spray bottle filled with anise hyssop stock spray into the liquid nitrogen to form snow like pellets.
Rosehip syrup
: we use rosehip syrup which is sent down from L’Enclume.

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