Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces

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Submitted by derMoerder


This is a dish from my five-course goat cheese menu which I put together as a project at the [FCI].

  1. Watermelon-Goat Cheese "Nigiri" With Chilled Cucumber Soup
  2. Goat Cheese-Stuffed Sardines With Mediterranean Flavors
  3. Goat Cheese-Crusted Lamb Chops With Beets
  4. Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette
  5. Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces


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Ingredients (4 Servings)[edit]

Ice Cream[edit]

  • 2 C Heavy Cream
  • ½ C Milk
  • 4 Yolks
  • 1/4 C Sugar
  • 3 Tbsp Corn Syrup
  • 4 oz Chevre

Praline[edit]

  • 200 g Sugar
  • 100 g Corn Syrup
  • 70 g Pulverized Almonds
  • Water

Wontons[edit]

  • 12 Wonton Skins
  • ¾ C Ruby Port
  • ¼ C Water
  • ¼ C Sugar
  • 10 g Orange Zest
  • 1 Cinnamon Stick
  • 20 g Black Peppercorns
  • 1 Clove
  • 100 g Ginger
  • 170 g Dried Black Mission Figs

Ruby Port Caramel Sauce[edit]

  • 125 g Sugar
  • 180 g Ruby Port
  • 1-½ tsp Corn Starch
  • 1 tsp Ruby Port

White Port Honey Sauce[edit]

  • 125 g Honey
  • 180 g White Port
  • 1 tsp Corn Starch
  • 1 tsp White Port


Procedure[edit]

Ice Cream[edit]

  • Cream goat cheese with corn syrup and reserve.
  • Boil milk and cream and remove immediately from the heat.
  • Blanchir the egg yolks with the sugar, and temper into the milk and cream. Simmer gently until nappant.
  • Whisk the goat cheese into the crème anglaise until smooth. Strain through a fine chinois and into a bowl set in an ice bath.
  • Freeze the crème in an ice cream maker and keep frozen.

Praline[edit]

  • Preheat the oven to 350°F.
  • Place the sugar, corn syrup, and enough water to dampen the sugar in a sautoir.
  • Cook the sugar until just short of the caramel stage and add 2/3 of the almonds. Finish cooking until caramelized (340°F) and pour out onto a silicon mat. Refrigerate until service.
  • Once cooled, pulverize to a fine powder. Sift this into portions on the silpat again, bake until melted. Let cool.

Wontons[edit]

  • Puree the figs with the water.
  • To a saucepan add the figs, water, sugar and port. In a sachet, add the zest, cinnamon, peppercorns, clove and ginger.
  • Simmer this mixture until the liquid is cooked down to a syrup.
  • Cool the fig compote and reserve.
  • Near service, lay out the wonton skins, dampen one edge of each with water. Place a half tsp of fig compote in the centers of the skins and fold upward.

Ruby Port Caramel Sauce[edit]

  • Place sugar in a sautoir and moisten with water to the consistency of wet sand.
  • Cook until caramelized (340°F) and pour all the wine in at once. Continue to cook until all the caramel dissolves, then add the remaining port and corn starch as a slurry. Simmer for a minute and cool down. Reserve for service.

White Port Honey Sauce[edit]

  • Bring the honey to a simmer and add all the wine to it at once. Continue to simmer until incorporated.
  • Combine the corn starch and remaining wine into a slurry and add to the honey mixture.
  • Cool down the sauce and reserve.

Service[edit]

  • Heat fryer to 350°F.
  • Break the praline into serving-sized pieces.
  • Deep fry the wontons 3 per plate. Dust with powdered sugar.
  • Place three wontons along the side of the plate and place two 1oz scoops of ice cream on the opposite side. Erect a piece of praline between the scoops of ice cream, and finish the plate by decorating with the Ruby and White Port sauces.
  • Serve.


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