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Follow the recipe from the chef Brad Farmerie

Apple and cheddar crumble with miso ice-cream


Apple star anise compote :
- 2 apples
- 5 stars anise
- 2 cinamon sticks
- 1 pinch salt
- 1 drop of lemon juice
- 8 oz of brown sugar
- 1 pinch of salt
Ice-cream :
- 5 oz of heavy cream
- 1 oz of milk
- 1 oz of cheddar
- 1/3 oz of white miso
- 1 oz of honey
- 0.2 oz of sugar
- 1 oz of egg yolk
Crumble :
- 2.5 oz of brown sugar
- 1 oz of panko (japanese bread crumbs)
- 3 oz of flour
- 3 oz of cheddar
- 1 pinch of salt
- 3 oz of butter
Deco :
- Pomegranate seeds
- Micro cilantro
- Frozen cheddar

For the ice-cream , bring all the ingredient to a boil, except the egg yolk. Add the cream slowly on the egg yolks by whipping. Heat it lightly then put it into the refrigerator before the ice-cream maker.

For the compote, peal and cut the apples. Put them in a pan with the rest of the ingredients. Cook them during 30 min on a low heat.

Mix all the ingredients of the crumble . Put the compote in a circle on a parchment paper with the crumble over. Pass them into the oven at 350 F° during 10 min.

Put one crumble on a plate. Shave some frozen cheddar cheese over. Put a scoop of ice-cream . Finish with the rest of the elements of the deco.

Dessert for 4 persons
Preparation time : 24 h
Difficulty : Beginner
Required Material :
Recette Apple and cheddar crumble with miso ice-cream