Frozen Tunworth with cobnut crisps and London truffle honey

This unusual frozen Tunworth recipe is a savoury ice cream made with Tunworth cheese – a British-made camembert. The dish is paired with a local truffle honey and crispy cobnut crisps. If cobnuts aren't in season, try hazelnuts.

First published in 2022
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Ingredients

Metric

Imperial

Tunworth ice cream

Cobnut crisps

To serve

Equipment

  • Ice cream maker
  • Thermometer
  • Silpat mat
  • Microplane

Method

1

Begin by preparing the ice cream and cobnut crisps a day in advance. Place the milk, double cream, milk powder and Tunworth cheese into a pan and heat until the cheese is melted. Use a stick blender to blitz the mixture until completely smooth

  • 250g of whole milk
  • 280g of double cream
  • 8g of milk powder
  • 140g of Tunworth cheese
2

Add the rest of the ingredients for the ice cream and gently cook whilst stirring until it reaches 83ºC, then chill and churn in a Pacojet or ice cream machine according to the manufacturer's instructions. Reserve in the freezer until needed

3

To make the cobnut crisps, mix together the sugar, egg whites, butter and flour until fully combined. Cover and leave to rest in the fridge overnight

4

The next day, preheat an oven to 175ºC/gas mark 4. Spread out the mixture 1-2mm thick across a silpat mat or baking tray lined with baking paper. Finely grate over an even layer of cobnut (or hazelnut) over the top

5

Bake for 5-8 minutes or until golden and crisp. Remove from the oven and slice into thin matchsticks whilst still slightly warm

6

Serve the a scoop of ice cream with a pile of crisps on top and a drizzle of truffle honey

First published in 2022
discover more:
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After working in some of London's toughest kitchens, Charlie Tayler travelled to Japan to further hone his craft. Returning to the UK a year later, he now leads the kitchen at Simon Rogan's chef's table-style restaurant Aulis London, where he cooks Rogan's signature produce-led style of food whilst simultaneously chatting to his customers.

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