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  • 2014/09/19
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Poached Necterines on a plank of Queso Fresco w/ Goatcheese Pepercorn Icecream

レシピ
材料・調味料 (4 人分)
Necterines
5-6
panella sugar
1/2#
cinnamon stick
2 sticks
star anise
1 whole star
water
as needed
mixed frozen berries
2c.
queso fresco
4 - 1"x4"x2" planks
sliced almonds (toasted) crean
3/4 cup
heavy cream
1 1/4c.
whole milk
2c.
goatcheese
5oz
crushed black pepper
1-2 t.
vanilla bean
1 ( split )
light corn syrup
1/4c.
sugar
2/3c.
nutmeg
作り方
0
First make the icecream. place milk,cream,sugar, and vanilla bean in a sauce pan and bring it to a simmer and let go for about twenty minutes intill you get a matte look on the top. while thats cooking take your goatcheese, cornsyrup and wisk together untill smooth. when the milk mixture is ready slowly twmper it into thw goatcheese mixture. when combined strain and place in icecream maker. when finished fold in the peppercorns and place in freezer untill use.
1
next we will make the poached necterines. take the necterines peel, and slice them (6-8 slices out of each one). place the panella sugar into a sauce pan with a cinnimon stick and some fresh netmeg and heat untill all the sugar has dissolved. then place the necterines in the sugar mixture and cook for about 40 mins. ( make sure to check on it frequently, if your loosing a lot of liquid due to evaporarion its top high).
2
for the compote to place on the bottom of ypur plate: put the frozen berries, star anise,cinnamon, and nut meg into a sauce pan and put over med. heat and pour in about 1/2c. water. cook for 30mins, strain if you wish and set aside.
3
once all of your compnents are off the stove place your compote on a plate and drag it. then place a queso fresco plank onto of your compote, add a few almonds, then top with the poached necterines with a little sauce and top with 3 slivers of almond. off to the side scoop icecream into a dish and put on the plate.
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it might seem time consuming. ..which it is but its very easy and can please anybody with the many diffrent flavor profiles it offers.

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