Courtesy of Aulis
Ingredients
Whole milk: 57g
Double cream: 65g
Tunworth cheese: 32g
Egg yolks: 14g
Sugar: 46g
Salt
Sugar: 11g
Egg whites: Half a small egg
Butter: 7g
T45 flour: 7g
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
Method
01.
For the ice cream
Bring the milk, cream and Tunworth to the boil and melt the cheese.
02.
Pour over the sugar and yolks.
03.
Cook out to 82°C and pass.
04.
Rest in the fridge for a minimum of 4 hours.
05.
Churn into ice cream using an ice cream maker.
06.
Freeze into nitrogen and break with a whisk.
07.
For the tuille
Mix the sugar and egg whites together.
08.
Add butter and whisk.
09.
Add the flour.
10.
Rest in the fridge for a minimum of 4 hours.
11.
Bake at 175°C for 2.45 mins.
12.
Cut and lay out.
13.
Re-bake at 150°C for 1-2 mins.
