Jan 092014
Camembert Ice Cream
This smooth, creamy camembert ice-cream is typical of the 1930’s, when savouries, at the end of an already huge and elaborate meal, were de rigueur. Accompanied by parmesan toasts and a few peppery salad leaves, it makes an unusual, but sensational cheese course.
  • For the camembert ice-cream
  • 250g (9oz) ripe, well-flavoured camembert, skin removed and discarded
  • 125 ml (4 fl oz) single cream
  • 125 ml (4 fl oz) double cream
  • A few dashes of Tabasco sauce, or a pinch of cayenne pepper
  • Sea salt
  • For the parmesan toasts
  • • 12 very thin slices of baguette or ciabatta
  • • 50g unsalted butter, melted
  • • 2 rounded tbsp finely grated parmesan cheese
  • • Sea salt and freshly ground pepper
  • • A handful of peppery salad leaves, eg rocket, watercress, red mustard or mizuna
  1. Preheat the oven to 170 °C fan). 190° C (conventional); gas mark 5 for the toasts
  2. To make the ice-cream, blend the camembert and single cream in a food processor for 30 seconds, or until smooth, then pour in the double cream and whiz to combine. Season well with Tabasco sauce (or cayenne) ands a little salt. Transfer the mixture to a lidded plastic container and freeze for about 4 hours, or until the mixture is firm but not rock hard. (There is no need to stir it!)
  3. For the toast, arrange the bread on a baking tray, brush with butter and sprinkle on the parmesan, fairly liberally. Season with pepper, then bake the toasts for 8-12 minutes until crisp and golden. Then leave to cool.
  4. To serve, leave the ice-cream to soften at room temperature for about 20 minutes, then scoop it out and serve with a small pile of salad leaves on each plate and the parmesan toasts

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