Pavlova Goat Cheese and Arugula Ice Cream
Place all ingredients into bowl of stand mixer. Using whisk attachment, start on speed 3, and lightly torch bottom and sides of bowl to help dissolve sugars into egg whites. Once mixture is foamy and sugars are fully incorporated, turn speed up to 5, and whip until stiff peaks form. On 6 half sheet trays lined with Silpats, and using a large circle piping tip, space out 4-inch circles, and then create divot in center of each. Bake at 200°F full fan for 1 hour. To check if done, lift up lightly. Scoop out center so it’s hollow, let finish drying out at room temperature, and store in closed containers with silica gel packets.
Goat Cheese and Arugula Ice Cream
Place first set in medium-sized mixing bowl, whisk until creamy and smooth, and set aside. Place second set in vita, and blend until smooth. Strain with chinois, add to pot, bring heat up, and whisk until it comes to simmer.
Slowly temper in yolks. Take crème anglaise to 170°F. Once reached at temp, pour over goat cheese mixture, immersion blend, and place in ice bath immediately.
Macerated Stone Fruit
Blend the simple syrup, elderflower syrup and lemon juice together with an immersion blend. Slice all fruit to ¼ inch long and pour syrups over the fruit for 24 hours before use.
Wash arugula leaves lightly, and then dry them completely. Place cleaned egg whites into 2-inch third pan, and whisk them until they become loose. Lightly coat bottom of second 2-inch third pan with white sugar. Using tweezers, fully coat leaves in whites and then sugar. Place them on half sheet trays lined with parchment paper, and place them in temperature-controlled cooler at 32°-38°F. (These take 2 days to dry and crystalize completely.
Place first set in bowl of a KitchenAid with paddle attachment. Mix on speed stir for 1 minute to combine dry ingredients well. Slowly “cut in” second set still on speed stir. Once fully in mixer, let mix until dough is formed. Bake at 325°F until light amber color. Robot-Coupe until it’s fine crumble.
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