Haute Dessert: Ganache Turnovers With Goat Cheese Ice Cream
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Adding a scoop of ice cream is one of the kindest things you can do to a dessert. Frozen-treat gurus Bruce Weinstein and Mark Scarborough have a new book out dedicated to the art of topping with all manner of sweet, icy goodies — sorbets, custards, gelatos and more. With masterful pairings for your favorite pastries, À La Mode challenges the home cook to discern the main event from its accoutrement.
Haute Dessert: Ganache Turnovers With Goat Cheese Ice Cream
Prep Time
35
minutes
Cook Time
30
minutes
Servings
8
turnovers, about 1 quart ice cream
Ingredients
- 8 ounces semisweet chocolate
- 2/3 cup heavy cream
- all-purpose flour
- 1 17.3-ounce package frozen puff pastry
- 2 large eggs
- 1 1/2 tablespoons coarse-grained white sugar
- 2 cups whole milk
- 1 1/4 cups heavy cream
- 1 cup granulated white sugar
- 1 1/2 tablespoons cornstarch
- 6 ounces soft, plain fresh goat cheese
Directions
- :::ice cream:::
- Stir the milk, cream, sugar, and cornstarch in a medium saucepan set over medium heat until the sugar has dissolved. Continue cooking, whisking often (and more and more), until the mixture thickens and bubbles, 5 to 6 minutes.
- Remove from the heat and whisk in the goat cheese until dissolved. Pour the mixture into a bowl and refrigerate for at least 4 hours or up to 2 days, covering once the mixture is cold.
- Prepare an ice cream machine. Stir the goat cheese mixture and freeze it in the machine according to the manufacturer’s instructions, until you can spoon up a mound with edges that do not instantly start melting. Store in a sealed container in the freezer for up to 1 month. The flavor will become increasingly intense.
- :::turnovers:::
- Line an 11 x 17-inch rimmed baking sheet with parchment paper.
- Put the chocolate in a medium bowl. Heat the cream in a small saucepan set over medium heat until puffs of steam rise off its surface; do not simmer. Pour the hot cream over the chocolate in the bowl and stir until smooth. Refrigerate until the mixture can be formed into mounds, 2 to 3 hours.
- Dust a clean, dry work surface with flour. Place one sheet of puff pastry on top. Cut into 4 squares. Place about 2 tablespoons of the chocolate ganache in the center of each square; flatten the ganache a bit, about like a thick coin. Brush the edges of each square with the beaten egg, then fold each square into a triangle, opposite corner to opposite corner. Seal the edges by pressing with the tines of a fork and transfer the turnover to the prepared baking sheet. Repeat this process with the second sheet of puff pastry, making 4 more turnovers.
- Brush the tops of the turnovers with the remaining beaten egg, then sprinkle evenly with sugar. Bake until puffed and browned, about 14 minutes. Cool on the baking sheet for 5 minutes, then continue cooling the turnovers directly on a wire rack for at least 20 minutes or until just warm, about 45 minutes. Serve after cooling. The turnovers cannot be stored; the pastry goes soggy fast.