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Bring the milk, cream and Tunworth to the boil and melt the cheese.
Courtesy of Aulis
Simon Rogan's Tunworth ice cream
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This dessert, a recipe by chef Simon Rogan at three-Michelin-star L'Enclume and served by chef Charlie Tayler at Aulis in London, is cheffy, requiring some special equipment, but it's worth the effort. Based on Tunworth cheese, a British 'Camembert', the recipe makes four, tasting menu-sized portions.
24 August, 2023
serves for
4
ingredients
Ice cream
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
Tuille
Sugar
11g/0.4 oz
Egg whites
Half a small egg
Butter
7g/0.25 oz
T45 flour
7g/0.25 oz
Method
Step 01
Step 02
Pour over the sugar and yolks.
Step 03
Cook out to 82°C and pass.
Step 04
Rest in the fridge for a minimum of 4 hours.
Step 05
Churn into ice cream using an ice cream maker.
Step 06
Freeze into nitrogen and break with a whisk.
Step 07
For the tuille
Mix the sugar and egg whites together.
Step 08
Add butter and whisk.
Step 09
Add the flour.
Step 10
Rest in the fridge for a minimum of 4 hours.
Step 11
Bake at 175°C for 2.45 mins.
Step 12
Cut and lay out.
Step 13
Re-bake at 150°C for 1-2 mins.
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