Chocolate Coulant and Blue Cheese Ice Cream
I just had a “big” dinner for a small party. It was a celebration and they let me go nuts with the menu. I just love it when I get these opportunities, because they’re a chance to really try out interesting concepts. I had read a while back about a dessert served in Mexico’s Pujol, however that wasn’t really my inspiration. It was a bit more complicated than that and not entirely related to sugar. Point in case is, I decided to make a chocolate “coulant” or molten cake and a blue cheese Ice Cream. I thought I’d share the recipe:
Chocolate Molten Cake
180g Dark Chocolate
100g Butter
200g Sugar
4 Egg Yolks
4 Whole Eggs
100g Flour
Preheat oven to 350°F. Melt chocolate and butter. Beat egg yolks and sugar together until it turns pale. Fold into chocolate mixture. Add the whole eggs. Sift the flour in to the mix. Pour the batter into pre-greased individual molds. Bake for 8-12 minutes. Center should still be liquid.
Blue Cheese Ice Cream:
200g Blue Cheese (I used 100g of Roquefort and Blue d’Auvergne each)
400g Milk
400g Heavy Cream
10 Egg Yolks
300g Sugar
Bring milk, half of the cream and blue cheeses to a simmer, making sure the cheese melts into the liquids. Beat egg yolks and sugar vigorously until it turns pale and thick. Slowly pour the hot cream mix into the eggs while whisking. Put the mix back over fire and cook until it reaches 186°F. Strain over the other half of the cream. Chill and freeze in Ice cream maker.
As an extra, I found this nice Balsamic Vinegar and reduced it.
I hope you enjoy this.
What a coincidence. I was just thinking of a chocolate covered blue cheese truffle I had at the fancy food show a few years ago and how odd and wonderful it was.
I know from experience how great a really good, dark chocolate matches up with a balanced blue cheese.
I will say, make those scoops of blue cheese ice cream small, a little probably goes a long way