Chop the idiazabal (the finer the easier) and throw in a cacito.
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| Idiazabal cheese ice cream ingredients: |
| For 4 people :: 100 gr. of good idiazabal cheese Ahumado 200 gr. of cream (or half cream and half milk if you want lighter) 100 gr. of sugar 3 egg yolks. | For walnut bars: Ingredients :: 3 egg whites weigh them to put equal amounts of: flour: sugar butter 250 gr. of nuts |
Idiazabal cheese ice cream ingredients:
2. Put to heat soft, stirring well, until it gets rid of (as in a fondue).
3. Incorporate the cream little by little, beating well (the process is similar to doing a kiss) until all the cheese dissolved in the cream.
4. Apart we will have beaten with rods the egg yolks and sugar, until it is well dissolved and foamy.
5. The yolks are incorporated into the previous cream let cool a little, and mix well.
6. It passes through a strainer to remove lumps.
7. It is allowed to cool at all and gets into the freezer.
8. It is not necessary to be very creamy: at most stir well with a fork when it starts to freeze.
9. Walnut tiles: Preparation: The whites are mounted to the point of snow with the sugar.
10. Derret the butter, and mix it well with the flour.
11. And we end up incorporating the whites mounted, without beating much.
12. We will have the nuts peeled and cut into thick pieces.
13. In an greased baking plate we are doing the tiles (several batch will be needed): with a spoon we throw a tablespoon of the pasta, and extend it in circular movements until we achieve a more or less regular circle and as fine as possible (on 1 mm).
14. We repeat to cover (with slack) the oven plate.
15. On each tile we throw some pieces of nuts, and squeeze slightly so that it is integrated into the dough.
16. Bake at 180º C until brown (over 12-15 min.)
17. Remove from the oven, quickly lift the tiles from the plate with a spatula, and place on a bottle or a canned boat to take the form of tile (when removed they are still soft, but then harden very fast).
18. Note: With these amounts there will be a tile for the dish … so or less, or they eat loose the next day (what a problem!) 🙂
19. c) Mounting of the dish: We make a quince cream beating with cold water a portion (about 50 gr.) Of quince sweet (high quality essential!).
20. Little by little water is added until the necessary creamy consistency is.
21. strain it to remove impurities.
22. We put in cold plates: a pair of ice cream balls, one or two tiles aside, a spoonful of the quince cream on the other side.
23. We decorate with some threads of a reduction from Pacharan to 1/3.
