St. André Gelato with plum Beaujolais compote

Description

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Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions
Serves
6
Gelato:

* 2 cups half-and-half
* 3 large egg yolks
* 1/2 cup sugar
* 3 Tbsp. honey
* 5 oz. St. André cheese at room temperature, rind removed (1/2 cup/4 oz.)
* 1 Tsp. vanilla extract
Plum compote:
* 1 cup of Beaujolais, Juliénas is recommended
* 3-6 Tbsp. sugar
* 1 medium cinnamon stick
* 1 medium star anise (see tip)
* 2 Tbsp. honey
* 4 medium ripe plums (1 and 1/4 LBS.), each cut into 8 wedges
* 1/2 pint fresh raspberries (optional)

Methods/steps

In a medium saucepan, bring half and half to a simmer. In a medium bowl, whisk together egg yolks and honey until blended. Whisking constantly, gradually pour in hald and half. Return to saucepan and cook over medium low heat stirring constantly just until mixture coats the back of a spoon, about 2-5 minutes; do not boil.

Pour into a medium, clean bowl; let stand 10 minutes, Add cheese and whisk together until blended. Cover and refrigerate until very cold, at least 4 hours. Stir in vanilla and strain mixture into container of ice cream maker. Freeze according to manufacturer's instructions. (see tip)

Meanwhile, combine wine, sugar, cinnamon, star anise and 1/2 cup water in a medium saucepan; bring to a boil and simmer 8 minutes or until reduced to 1 cup. Stir in honey and add plums; bring to a simmer and remove from heat (if fruits is firm, simmer for up to 4 minutes until barely tender.) Remove cinnamon stick and star anise. Stir in half of the raspberries (optional). Transfer to a medium bowl, cover and refrigerate until chilled, at least 4 hours.

To serve, gently stir remaining raspberries, into compote (optional). Spoon into 6 dessert bowls and top with a scoop of Gelato.

Additional Tips

I you don't have star anise, you can substitute 2 whole cloves.

If you don't have an ice cream maker, pour cheese mixture into a shallow metal pan and freeze, beating with an electric mixer every 30 minutes or until frozen.

Prep time: 35 minutes Total time: 1 hour 15 minutes plus chill/ freze time, approximately 5 hours.

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