Courtesy of Aulis
Whole milk: 57g/2 oz
Double cream: 65g/2.3 oz
Tunworth cheese: 32g/1.1 oz
Egg yolks: 14g/0.5 oz
Sugar: 46g/1.6 oz
Salt
Sugar: 11g/0.4 oz
Egg whites: Half a small egg
Butter: 7g/0.25 oz
T45 flour: 7g/0.25 oz
This dessert, a recipe by Rogan at L'Enclume and served by chef Charlie Tayler at Aulis in London, is cheffy, requiring some special equipment, but it's worth the effort.
Bring the milk, cream and Tunworth to the boil and melt the cheese.
Pour over the sugar and yolks.
Cook out to 82°C and pass.
Rest in the fridge for a minimum of 4 hours.
Churn into ice cream using an ice cream maker.
Freeze into nitrogen and break with a whisk.
Mix the sugar and egg whites together.
Add butter and whisk.
Add the flour.
Rest in the fridge for a minimum of 4 hours.
Bake at 175°C for 2.45 mins.
Cut and lay out.
Re-bake at 150°C for 1-2 mins.
