A showstopper both visually and on the palate, this exquisite dish from Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts will be the talk of the dinner table for years to come…
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Recipe card
Figs in red wine jelly with Stilton ice cream
A showstopper both visually and on the palate, this exquisite dish from Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts will be the talk of the dinner table for years to come…
Servings: 6 People
Equipment
- Instant-read thermometer
- Ice cream maker
- Autumn leaf motif punch, about 2 in (5 cm) tall and wide
- Velvet spray gun
Ingredients
Stilton ice cream
- 7 oz 200 g Stilton cheese
- Scant 1 cup 240 ml whole milk
- Generous ¾ cup 190 ml heavy cream, minimum 35% fat
- ¼ cup 2½ oz/75 g egg yolk (about 4 yolks)
- 2½ tbsp 1 oz/30 g superfine sugar
- 1 tbsp 20 g flower honey
Red wine jelly
- 7 sheets 14 g gelatin
- 1¼ cups 300 ml red wine (preferably Maury AOC) or tawny port
Autumn leaves
- 1 sheet rice paper
- 3½ oz 100 g cocoa butter
- 2 tsp 8 g natural powdered red food colouring
- 2 tsp 8 g natural powdered yellow food colouring
To serve
- 6 fresh figs
- ⅓ cup 2 oz/60 g raisins
- Scant 1 cup 3½ oz/100 g walnut halves
- Red-veined sorrel leaves
Instructions
Preparing the Stilton ice cream (1 day ahead)
- Crumble the Stilton into small pieces.
- Combine the milk and cream in a saucepan and bring to a boil. Meanwhile, whisk together the egg yolks and sugar in a bowl until pale and thick.
- Slowly pour one-third of the hot milk and cream into the yolk mixture, whisking continuously.
- Pour the mixture into the saucepan and cook until the temperature reaches 181°F (83°C), stirring constantly.
- Stir in the honey and Stilton, transfer to a covered container, and let mature in the refrigerator for 12 hours.
- The next day, churn in the ice cream maker. Freeze in an airtight container until serving.
Preparing the red wine jelly
- Soak the gelatin in a bowl of cold water until softened.
- Bring the wine to a boil in
- a saucepan, then remove from the heat.
- Squeeze the gelatin to remove excess water and stir it into the hot wine until dissolved. Immediately divide between six serving bowls.
- Cool, then chill for at least 1 hour until set.
Preparing the autumn leaves
- Using the leaf paper punch, cut six leaves out of the rice paper.
- Melt the cocoa butter in a bowl over a bain-marie.
- Divide between two bowls and stir the red food colouring into one bowl and the yellow food colouring into the other. Let cool to 86°F (30°C).
- Using the velvet spray gun, spray one colour at a time over the rice paper leaves, allowing one colour to shade into the other.
To serve
- Just before serving, quarter the figs and arrange them over the set jelly.
- Add a quenelle of Stilton ice cream and top with a rice paper autumn leaf.
- Sprinkle with raisins, walnut halves and a few red-veined sorrel leaves.
- Serve immediately.
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