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- 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
View Full Recipe at CHEWING THE FAT
