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Chef mina pizzaro
Chef mina pizzaro

Ingredients

Cheesecake:

  • 112g Laura Chenel fresh goat cheese
  • 154g cream cheese
  • 168g mascarpone cheese
  • 50g granulated sugar
  • 2 eggs
  • 1 vanilla bean, scraped
  • 1 Gelatin sheet, silver

Goat Caramel:

  • 1000g goat milk
  • 200g granulated sugar
  • 1g sea salt
  • 1g Baking Soda
  • 14g water
  • 80g glucose syrup

Cheesecake Crumble:

  • 80g speculoos cookie
  • 115g prepared cheesecake

Caramel Ice Cream Base:

  • 76g granulated sugar
  • 1176g whole milk, warm
  • 484g prepared goat caramel
  • 2g sea salt
  • 1g xanthan gum

Caramel Cheesecake Crumble Ice Cream

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Serves:
12

Recipe courtesy of Chef MINA PIZZARO, Pastry Chef - L'Appart

Ingredients

Cheesecake:

  • 112g Laura Chenel fresh goat cheese
  • 154g cream cheese
  • 168g mascarpone cheese
  • 50g granulated sugar
  • 2 eggs
  • 1 vanilla bean, scraped
  • 1 Gelatin sheet, silver

Goat Caramel:

  • 1000g goat milk
  • 200g granulated sugar
  • 1g sea salt
  • 1g Baking Soda
  • 14g water
  • 80g glucose syrup

Cheesecake Crumble:

  • 80g speculoos cookie
  • 115g prepared cheesecake

Caramel Ice Cream Base:

  • 76g granulated sugar
  • 1176g whole milk, warm
  • 484g prepared goat caramel
  • 2g sea salt
  • 1g xanthan gum

Instructions

  1. First, prepare the cheesecake (recipe follows).
  2. Next, prepare the goat caramel (recipe follows).
  3. Finally, prepare the caramel ice cream base (recipe follows).
  4. Once the cheesecake, goat caramel, and caramel ice cream base have been prepared, begin assembly by first preparing the cheesecake crumble. Combine 115g of the prepared cheesecake with the speculoos cookie in a food processor and pulse until a crumble forms. Reserve the remaining cheesecake for another use.
  5. Next, churn the caramel ice cream base in an ice cream maker and layer with the cheesecake crumble.
  6. Serve immediately.

Cheesecake Preparation:

  1. Bloom the gelatin sheet in ice water. Once it has bloomed, gently shake off excess water.
  2. Meanwhile, blend the cream cheese, mascarpone, granulated sugar, eggs, and scraped vanilla with a hand blender until smooth.
  3. Transfer the mixture to a bain-marie and turn the heat to medium. Cook until the mixture reaches 212ºF, adjusting the heat as necessary to ensure even heating.
  4. Off the heat, stir in the bloomed gelatin until fully incorporated.
  5. Transfer to a bowl and store in the fridge overnight to allow the cheesecake to set.

Goat Caramel Preparation:

  1. Place all ingredients for the goat caramel into a pot and bring to a boil.
  2. Reduce heat and simmer, stirring regularly, for 45-55 minutes, or until a thick, golden brown caramel forms.
  3. Transfer to a heatproof dish and allow the caramel to cool.

Caramel Ice Cream Base Preparation:

  1. In a wide saucepan, start a dry caramel with the granulated sugar. Once the dry caramel forms, deglaze with warm milk.
  2. Whisk frequently over medium heat to allow the dry caramel to combine with the milk completely. Turn off the heat.
  3. Whisk the goat caramel and salt into the dry caramel until fully homogenized.
  4. Blend in the xanthan gum with an immersion blender and transfer to the refrigerator overnight.
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