Goat’s Cheese Ice Cream, Passion Fruit Mango Coulis & Mango Soup
by Ling
@ 23 Oct 2013
Ingredients
400ml milk
80ml cream
140g sugar
12g milk powder
40g goat’s cheese
28g butter
1 egg yolk
Passion Fruit Mango Coulis
100ml mango purée
30ml passion fruit purée
40g sugar
½ vanilla pod, split and scraped
Yuzu ‘marshmallow’, fresh mango cubes, mango soup, passion fruit gratin and for serving
Preparation
For the passion fruit mango coulis: Heat all the ingredients to a boil in a saucepan. Remove saucepan from the heat and pour the mixture into spherical moulds and freeze in the freezer.
Heat the milk and cream in a saucepan to a temperature of 45°C. Add in the sugar and milk powder. Whisk well.
Add in the goat’s cheese, butter and egg yolk and heat the mixture to a temperature of 85°C. Remove saucepan from the heat and chill the cheese mixture in the refrigerator overnight. Place the chilled cheese mixture into a food processor and pulse until smooth. Transfer the blended cheese mixture into an ice cream machine and churn just before serving. Insert the frozen passion fruit mango coulis into the ice cream.
Place the yuzu ‘marshmallow’ onto the centre of each serving slate and top with a transparent bowl. Fill the bowl with fresh mango cubes and mango soup. Place the passion fruit gratin over the mango soup.
Serves 4
