Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces

Submitted by derMoerder

This is a dish from my five-course goat cheese menu which I put together as a project at the [FCI].

1. Watermelon-Goat Cheese "Nigiri" With Chilled Cucumber Soup
2. Goat Cheese-Stuffed Sardines With Mediterranean Flavors
3. Goat Cheese-Crusted Lamb Chops With Beets
4. Salad Digestive with Fried Goat Cheese and Raspberry-Walnut Vinaigrette
5. Goat Cheese Ice Cream With Fig Wontons and Port Wine Sauces

Ingredients (4 Servings)

Ice Cream

• 2 C Heavy Cream
• ½ C Milk
• 4 Yolks
• 1/4 C Sugar
• 3 Tbsp Corn Syrup
• 4 oz Chevre

Praline

• 200 g Sugar
• 100 g Corn Syrup
• 70 g Pulverized Almonds
• Water

Wontons

• 12 Wonton Skins
• ¾ C Ruby Port
• ¼ C Water
• ¼ C Sugar
• 10 g Orange Zest
• 1 Cinnamon Stick
• 20 g Black Peppercorns
• 1 Clove
• 100 g Ginger
• 170 g Dried Black Mission Figs

Ruby Port Caramel Sauce

• 125 g Sugar
• 180 g Ruby Port
• 1-½ tsp Corn Starch
• 1 tsp Ruby Port

White Port Honey Sauce

• 125 g Honey
• 180 g White Port
• 1 tsp Corn Starch
• 1 tsp White Port

Procedure

Ice Cream

• Cream goat cheese with corn syrup and reserve.
• Boil milk and cream and remove immediately from the heat.
• Blanchir the egg yolks with the sugar, and temper into the milk and cream. Simmer gently until nappant.
• Whisk the goat cheese into the crème anglaise until smooth. Strain through a fine chinois and into a bowl set in an ice bath.
• Freeze the crème in an ice cream maker and keep frozen.

Praline

• Preheat the oven to 350°F.
• Place the sugar, corn syrup, and enough water to dampen the sugar in a sautoir.
• Cook the sugar until just short of the caramel stage and add 2/3 of the almonds. Finish cooking until caramelized (340°F) and pour out onto a silicon mat. Refrigerate until service.
• Once cooled, pulverize to a fine powder. Sift this into portions on the silpat again, bake until melted. Let cool.

Wontons

• Puree the figs with the water.
• To a saucepan add the figs, water, sugar and port. In a sachet, add the zest, cinnamon, peppercorns, clove and ginger.
• Simmer this mixture until the liquid is cooked down to a syrup.
• Cool the fig compote and reserve.
• Near service, lay out the wonton skins, dampen one edge of each with water. Place a half tsp of fig compote in the centers of the skins and fold upward.

Ruby Port Caramel Sauce

• Place sugar in a sautoir and moisten with water to the consistency of wet sand.
• Cook until caramelized (340°F) and pour all the wine in at once. Continue to cook until all the caramel dissolves, then add the remaining port and corn starch as a slurry. Simmer for a minute and cool down. Reserve for service.

White Port Honey Sauce

• Bring the honey to a simmer and add all the wine to it at once. Continue to simmer until incorporated.
• Combine the corn starch and remaining wine into a slurry and add to the honey mixture.
• Cool down the sauce and reserve.

Service

• Heat fryer to 350°F.
• Break the praline into serving-sized pieces.
• Deep fry the wontons 3 per plate. Dust with powdered sugar.
• Place three wontons along the side of the plate and place two 1oz scoops of ice cream on the opposite side. Erect a piece of praline between the scoops of ice cream, and finish the plate by decorating with the Ruby and White Port sauces.
• Serve.