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Receta Rouqefort Terrine and Walnut Creme Glace

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Rouqefort Terrine and Walnut Creme Glace
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Ingredientes

  • Chef Bernard Liberatore's Rouquefort Terrine with Walnut Creme Glace
  • To Make the Walnut Ice Cream:
  • 2
  • Ounces walnut halves
  • 3/4 Cups milk
  • 1/4 Cup heavy cream
  • 12 Ounces egg yolk
  • 2 Ounces sugar
  • To
  • Make the Spice Cake:
  • 1/4
  • Cup Guinness
  • 1/4 Cup molasses
  • 1 Teaspoon baking soda
  • 1 Egg
  • 2 Tablespoons sugar
  • 2 Tablespoons dark brown
  • sugar
  • 3 Tablespoons grape seed
  • oil
  • 1 1/2 Teaspoon ground
  • ginger
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon cinnamon
  • 1/4 Teaspoon ground cloves
  • 1/4 Teaspoon nutmeg
  • To
  • Make the Pear and Roquefort Crème:
  • 3
  • Bartlett pears
  • 4 Ounces sugar
  • 3/4 Cups water
  • 1 Vanilla bean
  • 1 Star anise
  • 1/2 Cinnamon stick
  • 8 Ounces Roquefort
  • 3.5 Ounces mascarpone
  • 3 Sheets of gelatin
  • To
  • Make the Pear Gel:
  • 2
  • Halved, poached pears (see above)
  • Pinch of agar-agar
  • 2 half pears for the gel and dice the rest into 3/8 inch pieces for the
  • diced pear into the Roquefort crème. Warm 1/2 cup of the pear cooking

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