Cherries in Yogurt with Stout Ice Cream

By corlear

Ingredients

• For the stout ice cream:
• 11/4 cup milk
• 1/2 cup cream (35% fat)
• 1/2 oz powdered milk
• 1 tsp ice cream stabilizers
• 2 oz sugar
• 3 oz glucose, in a spray
• 3/4 sheet gelatin (previously rehydrated in cold water)
• 1/2 cup stout
• 2 egg yolks
• 1 Paco Jet container
• For the stewed cherries:
• 2 oz sugar
• 1/4 cup water
• 6 oz cherries, stoned and cut in half.
• 1/2 cup cherry juice
• For the yogurt croquant:
• 4 oz fondant
• 4 tbsp glucose
• 4 tbsp Isomalt
• 2 oz powdered yogurt
• To finish:
• 13/4 oz powdered yogurt
• grated rind of 1 lemon

Details

Servings 4

Preparation

Step 1

For the stout ice cream:
1. Blanche the egg yolks with the sugar and the stabilizer
2. Mix the milk, cream, powdered milk and glucose in a pan. Remove from the heat and blanche the egg yolks.
3. Heat to 185ºF; Remove from the heat.
4. While still hot, dissolve the sheet of gelatin and leave to stand in the fridge for 8 hours until a thick skin forms on the liquid.
5. Freeze in a Paco Jet container for 24 hours. Add the stout during the Paco Jet process.

For the stewed cherries:
1. Make a blonde caramel with the sugar and water.
2. Sauté the cherry halves in the caramel, lift them out of the pan and deglaze with the cherry juice.
3. Boil until the liquid has the consistency of a coulis.
Note: Do not overcook the cherries, they should still be firm.

For the yogurt croquant:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt when the temperature reaches 212ºF. Heat the mixture over a medium heat to 325ºF.
2. Leave to cool to 265ºF, add the powdered yogurt and stir until it is blended in.
3. Spread the mixture over a piece of greaseproof paper and leave to cool. Cut into uneven pieces.
4. Grind in a food processor until you get a fine powder.
5. Place the yogurt croquant in a fine sieve and sieve over a tray until you have an even layer of croquant. Put the baking tray at 345ºF for 1 minute. The croquant has to melt and form a thin sheet.
8. Keep in a Tupperware dish with silica gel.

Final Steps & Preparation:
1. Place 5 sautéed cherry halves on one side of a plate. Drizzle a little cherry coulis on top.
2. Just before serving, place pieces of the broken up yogurt croquant on top of the cherries and sprinkle the powdered yogurt over the top of the cherries. Sprinkle lemon rind over the croquant.
3. Place a quenelle of stout ice cream on the opposite side.