26 Apr GOAT CHEESE ICE CREAM WITH ANDALUSIAN SUGAR CANE MOLASSES
INGREDIENTS (FOR 8 GLASSES)
For the ice cream: 500 g of milk; 250 g of whipped cream; 8 yolks; 200 g of fresh goat cheese; 150 g of Andalusian sugar cane molasses; 1 lemon peel; 1 cinnamon stick.
For the garnish: pine nuts and angel hair (candied fibres of cidra squash (or spaghetti squash)) to suit your taste; 1 tablespoon of Andalusian sugar cane molasses.
Method
In a saucepan, arrange the milk with the cinnamon, the lemon peel and bring it to a boil. Meanwhile, beat the yolks with the molasses. Remove the lemon peel and cinnamon. Add the cheese and the yolks. Cook without boiling like making an English custard. Let cool and mix with the whipped cream.
Keep in refrigerator. If you don't have one, add 50 g of butter to the mixture and put it in the freezer for 4 hours, beating the mixture with a whisk every 30 minutes.
Plating: arrange a ball of ice cream in glasses and place some pine nuts, angel hair and a few drops of Andalusian sugar cane molasses on top.
Willy Molla
Chef from Madrid and Andalusia at heart. Trained at Le Cordon Bleu and autodidact. Andalusian culture, French influence, oriental flavours, nuances and fusion. He likes fun cooking and creating unforgettable moments.
PONCIO RESTAURANT, MADRID
A new concept between restaurant and tapas bar, with a large cellar of Jerez wines. A menu without first and second courses.