Home » Recipes » Rouqefort Terrine and Walnut Creme Glace
Print recipe Print Email recipe Email

Rouqefort Terrine and Walnut Creme Glace Recipe

by
Rouqefort Terrine and Walnut Creme Glace
click to rate
1 vote | 311 views
0 reviews | 0 comments
 

Ingredients

  • 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

Toolbox

Add the recipe to which day?
« Today - Apr 29 »
Today - Apr 29
Apr 30 - May 06
May 7 - 13
May 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner
Add to Shopping List Add to Shopping List
Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment

Advertisement