LC-Hero-chabis-121219
Chef Diana Valenzuela
Chef Diana Valenzuela

Ingredients

Roasted Strawberries:

  • 800g fresh strawberries, preferably Tristar, trimmed
  • 240g granulated sugar

Goat Cheese Ice Cream:

  • 380g heavy cream
  • 320g whole milk
  • 150g granulated sugar
  • 50g glucose syrup
  • 2g salt
  • 200g Laura Chenel goat cheese, divided
  • 50g white chocolate, chopped

Sesame-Poppy Seed Brittle

  • 12g butter
  • 25g glucose syrup
  • 30g brown sugar
  • 40g sesame seeds
  • 20g poppy seeds
  • Pinch of salt

Roasted Strawberry and Goat Cheese Ice Cream with Sesame-Poppy Seed Brittle

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Serves:
4

Recipe courtesy Chef DIANA VALENZUELA, Pastry Chef - Loring Place

Ingredients

Roasted Strawberries:

  • 800g fresh strawberries, preferably Tristar, trimmed
  • 240g granulated sugar

Goat Cheese Ice Cream:

  • 380g heavy cream
  • 320g whole milk
  • 150g granulated sugar
  • 50g glucose syrup
  • 2g salt
  • 200g Laura Chenel goat cheese, divided
  • 50g white chocolate, chopped

Sesame-Poppy Seed Brittle

  • 12g butter
  • 25g glucose syrup
  • 30g brown sugar
  • 40g sesame seeds
  • 20g poppy seeds
  • Pinch of salt

Instructions

  1. First, prepare the roasted strawberries. Preheat oven to 350ºF. Combine the strawberries with the sugar on a baking sheet in an even layer. Transfer to the oven for 30 minutes. Remove from the oven and set aside. Leave the oven on.
  2. While the strawberries are roasting, prepare the goat cheese ice cream. In a saucepan, combine the cream, milk, sugar, glucose, and salt and bring to a boil. Turn the heat off and transfer the entire saucepan to an ice bath and cool for five minutes.
  3. Add half the goat cheese to the cream mixture and blend with an immersion blender until smooth and creamy. Crumble in the remaining goat cheese along with strawberries and white chocolate and blend to desired consistency. Stir in as much of the strawberry syrup as desired.
  4. Pour mixture into freezer-safe pans over night, mixing with a hand-mixer occasionally, to keep ice from forming.
  5. Finally, prepare the Sesame-Poppy Seed Brittle. Turn the oven to 275ºF.
  6. In a saucepan, combine the butter, glucose syrup, brown sugar, and salt and heat until the ingredients are melted and reach 240ºF. Stir in the seeds and turn off the heat.
  7. Transfer the warm mixture to a Silpat baking sheet and spread into a thin, even layer. Transfer to the oven for 5-10 minutes. If a crispier brittle is desired, cook a few minutes longer until the brittle reaches desired crunchiness. Remove from the oven and allow the brittle to cool completely before breaking it up.
  8. Serve the ice cream in bowls with two pieces of brittle as garnish and a drizzle of additional strawberry syrup, if desired.
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