Goat cheese ice cream with raspberry purée, marzipan cake cubes, and toasted almonds. If you’re hesitant to make her goat cheese ice cream, I highly recommend it. It tastes like a light cheesecake, very fresh and tangy.
My tweaks:
1. I made her marzipan cake gluten-free by subbing BRM 1:1.
2. Used Rose Levy Beranbaum’s raspberry sauce because the raspberry intensity is unbeatable. I use some corn syrup so it doesn’t get icy.
3. Instead of plain toasted almonds, I tossed them with a bit of sugar in the pan.
4. They were out of regular goat cheese at my supermarket, so I used one with honey in it and reduced the sugar in the base a bit. Worked out nicely.
by Mireille_la_mouche
1 Comment
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