Ingredients for 8 servings
For the semi-frozen:
400 g sour cherries
140 g gorgonzola
3 eggs (M)
25 g sugar
125 g goat's cream cheese
For the cherry compote
1-2 tbsp fresh rosemary needles
120 g honey
5 tbsp raspberry vinegar
10 black peppercorns
1 heaped tsp cornflour
1 tbsp coarsely crushed black pepper
Preparation:
1. Stone the cherries. Crush the gorgonzola. Separate the eggs. Whisk the egg yolks, 10 g sugar and 1 pinch of salt in a bain-marie until creamy. Cream the goat's cheese, gradually add to the egg mixture. Stir in the Gorgonzola. Beat the egg whites with the remaining sugar until very stiff and fold into the cheese mixture.
2. Fill half of the ice cream mixture into 8 small loaf pans (approx. 125 ml each / alternatively a 1L loaf pan). Place 4-5 cherries in each dish. Pour the rest of the ice cream and freeze for approx. 6 hours.
3. For the compote: boil rosemary, honey, vinegar and 10 peppercorns for about 3 minutes. Add the rest of the cherries and cook for 2 minutes. Mix cornflour with 2 tablespoons cold water, stir into the compote, bring to the boil. Turn the ice cream out of the moulds, serve with the compote and sprinkle with crushed pepper.
Preparation time approx.: 45 minutes without chilling time.
Nutritional values per portion approx.:
Calories: 223
Joule: 922
Protein: 8,7 g
Fat: 10,1 g
Carbohydrates: 22.4 g
(FoodCentrale by ddp images)
