Pear Sorbet Stilton, Cornflake Crunch, Pumpkin Ganache
This is our take on a somewhat composed cheese dessert for Ssäm Bar.
Recipe information
Yield
Seves 4
Ingredients
1/2 recipe Pumpkin Ganache (page 208)
1/4 recipe Cornflake Crunch (page 51) [90 g (1 cup)]
200 g Stilton cheese, crumbled [7 ounces (1 cup)]
1 recipe Pear Sorbet (recipe follows)
Preparation
Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Create a small pile of the crunch just off the center of each dish. Top with the Stilton. Carefully perch generous scoops or quenelles (see page 28) of pear sorbet on top of the cheese. Serve at once.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
